Pear & Walnut Salad
with Brown Butter-Dijon Vinaigrette
Ingredients
- 3 oz Baby Spinach
- 4 oz Arugula
- 1 oz Balsamic-Marinated Cipollini Onions
- 1 Pear
- 1½ Tbsps Dried Tart Cherries
- 1.4 oz Grana Padano Cheese
- 2 oz Salted Butter
- 1 Tbsp Dijon Mustard
- 2 Tbsps Apple Cider Vinegar
- 2 tsps Honey
- ¼ cup Roasted Walnuts
- 2 Tbsps Roasted Pistachios
Instructions
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Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the onions. Roughly chop the walnuts and pistachios.
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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 (kneading the packet before opening). To the bowl, 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 cheese (crumbling before adding). Enjoy!
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