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