Saturday, February 15, 2014

Recipe: Pear & Walnut Salad

In an effort to eat more interesting salads than the typical lettuce, tomato, crouton and Parmesan cheese dinner salad, I created the following which was slightly inspired by the Eggplant, Pear and Pecorino Salad recipe I tore out of Food and Wine Magazine (Sept 2012, p.117).

Toss the following and serve:

  • Romaine lettuce
  • Asian pear slices or cubes
  • Toasted walnuts
  • Parmesan or thinly sliced Manchego (I use a peeler to shave the Manchego)
  • Vinaigrette
    • About a 1/3 cup extra-virgin olive oil
    • 1 1/2 tbsp red wine vinegar
    • 2 tbsp chopped parsley
    • 1 tbsp honey
    • Salt and pepper to taste

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