Pear & Walnut Salad

with Brown Butter-Dijon Vinaigrette

This crisp, crunchy salad is loaded with sweet and savory flavors thanks to sliced pear, verdant spinach and arugula, dried cherries, nuts, and balsamic onions. It's all complete with a delicious dressing made from rich brown butter, dijon mustard, honey, and apple cider vinegar.

Details

Nutrition per serving

Instructions

Prepare the ingredients

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the onions. Roughly chop the walnuts and pistachios.

Make the salad & serve your dish

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl. Carefully whisk in the mustard, vinegar, and honey. Add the spinach, arugula, sliced pear, cherries, chopped onions, and half the chopped walnuts and pistachios. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the remaining chopped walnuts and pistachios and romano. Enjoy!

Ingredients

6 oz

Baby Spinach

4 oz

Arugula

1 each

Pear

¼ cup

Roasted Walnuts

2 tbsp

Roasted Pistachios

1 oz

Balsamic-Marinated Cipolline Onions

1 ½ tbsp

Dried Tart Cherries

2 oz

Salted Butter

2 tsp

Honey

2 tbsp

Apple Cider Vinegar

1 tbsp

Dijon Mustard

¼ cup

Grated Romano Cheese

Note: Measurements are for 2 serving recipes.

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