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Pear & Walnut Salad with Minted Apricot Nectar Dressing
From:
Walnut Marketing Board
Current Rating: rating pending
Serves 6
The sweetness of the pears in this salad is offset nicely by the heat in the dry mustard used in the dressing.
Ingredients
- 2 Tbsps Balsamic vinegar
- ⅔ cup apricot nectar
- 1 tsp fresh mint, chopped
- ⅛ tsp salt
- Pinch dry hot mustard
- 2 Anjou, Comice, or Bartlett, medium size
- 1 cup chopped California walnuts
- 12 cups mixed baby salad greens with Arugula, Butter lettuce, Endive, Radicchio
Directions
- Preheat oven to 350°F.
- In large mixing bowl, prepare dressing by whisking together vinegar, apricot nectar, mint, salt and mustard.
- Core pears and cut in half lengthwise. Cut halves crosswise into thing slices. Add pears to dressing. Stir well. Cover and refrigerate until well chilled.
- Spread walnuts on ungreased baking sheet. Toast in 350°F oven for 8 to 10 minutes, or until crisp. Set aside.
- Wash and dry salad greens. Tear into bite-size pieces and toss with pear and vinaigrette mixture. Divide among 6 salad plates.
- Top with chopped walnuts. Serves 6.
