Walnut Salad and Pear

1. Good lettuce. Like spinach, kale or arugula etc.

2. Toasted nuts (or seeds). Bonus points if they’re candied.

3. Cheese. Truly any will do, but especially goat cheese, parmesan, feta, brie and of course blue cheese.

In this pear and walnut salad, I’ve covered all the bases. Peppery arugula, sweet and juicy sliced pears, tart pomegranate arils, tangy blue cheese and, my go-to… the crispy fried shallots and candied walnuts. Because this salad has a lot going on, I kept the dressing unfussy; simply roasted walnut oil, aged sherry vinegar, salt and pepper.

To cook this Pear Walnut Salad Set out:

for the fried shallots:

• shallot – For delicate and sweet onion flavor.
• unsalted butter – Lends fat and flavor and aids deep caramelization of the shallot.
• kosher salt – Draws out flavor and helps soften the shallots while caramelizing.

sherry walnut vinaigrette:

• aged sherry vinegar – Adds acidity with a slightly sweet, rich and nutty flavor.
• kosher salt – Enhances the flavors in the vinaigrette.
• freshly ground black pepper – For added bite and flavor.
• roasted walnut oil – Lends richness and flavor-packed nutty flavor.

for the salad:

• baby arugula – A fresh leafy green that is slightly bitter and peppery.
• pear – Use ripe, but overly ripe, bartlett, bosc or red pears. You only need 2, so pick your regular.
• candied walnuts – Adds satisfying texture and crunch, nutty and sweet flavor.
• blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
• pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
• freshly ground black pepper – For added bite and flavor.

You can make the candied walnuts a few days in advance or the morning of.

Make the Fried Shallots:

In a small skillet, add 1 large, thinly sliced shallot, 1 tablespoon unsalted butter and a pinch oven kosher salt. Cook over medium to medium-low, stirring often and breaking up the shallots.

Adjust the heat to avoid burning. Once golden brown, transfer to a plate lined with paper towel to cool. The shallots will crisp up as they cool.

Arrange 5 ounces baby arugula onto a large platter or among individual bowls. Top with sliced pear, candied walnuts, fried shallots, blue cheese and pomegranate arils.

Drizzle the vinaigrette over top.

And serve!

This pear walnut salad has so much flavor and texture. I promise you’re going to love it!

Enjoy! And if you give this Pear and Walnut Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!