Mixed Greens, Caramelized Pears and Walnut Salad Recipe is fantastic looking, delicious, and refreshing salad! I love the flavor of pears and walnuts, they go so well together. This is a salad that your family and friends will absolutely love. It makes a great summer salad to enjoy for dinner on you deck or a great starter for a fancy gourmet dinner. Caramelizing is nothing to fear, it is easy to do and really gives this recipe a flavorful snap. Give it a try!
More of Linda’s great Pear Recipes and Salad and Salad Dressing Recipes.
Please check out my Petite Pork Roast dinner menu which includes this Mixed Greens with Caramelized Pears and Walnuts.
- 1/2 cup walnuts (pecans, hazelnuts, etc. may be substituted)
- 2 firm fresh pears*
- 2 tablespoon butter
- 1 tablespoon granulated sugar
- 3 tablespoons white wine
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons white wine vinegar
- 1/2 cup walnut oil or extra-virgin olive oil
- 2 cloves garlic, minced
- Salt and coarsely-ground black pepper to taste
- 6 to 8 cups mixed baby salad greens, washed and spun dry
- 1 pound medium-soft goat cheese logs
- 3 sheets frozen phyllo dough, thawed
- 2 to 3 tablespoons olive oil
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Preheat oven to 375 degrees F. On a baking sheet, spread nuts in a single layer. Lightly toast nuts approximately 5 to 10 minutes, stirring nuts every minute; remove from oven and let cool. Toasting the nuts makes the crunchier and intensifies their flavor.
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Peel and core the pears, then cut into 1/2-inch dice. In a saucepan over medium heat, melt the butter. Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed. Remove from heat and let cool.
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In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
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Toss the greens with the dressing and distribute among eight individual serving plates. Spoon the caramelized pears and walnuts around the outside of the greens. Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
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Makes 8 servings.
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Cut the goat cheese into eight 1/2-inch slices. Tip: Use dental floss to slice the cheese logs cleanly.
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Cut the thawed phyllo into long, thin strips (chiffonade). Wrap each goat cheese round in a nest of phyllo strips (they should look a lot like shredded wheat). Place them on lightly oiled baking sheet; set aside. The croutons may be refrigerated, covered, at this point for 1 hour.
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When ready to use, preheat broiler. Brush the phyllo/goat cheese rounds with olive oil. Place under broiler in oven until lightly browned; turn them over and brown the other side. Remove from oven and transfer to the individual salads with a spatula.
* You can not judge a pear by the color of its skin. Although a few varieties change from green to yellow as they ripen, others do not change colors at all. Purchase fresh pears that are firm without bruises or spots. Pears are ripe when the skin near the stem yields to gentle pressure. Pears ripen from the inside out, so do not buy soft pears.
Photo by St. Tola Irish Goat Cheese
Categories:
Fall Goat Cheese, Chevre Cheese- Feta Cheese & Ricotta Cheese Green Salads Nuts & Seeds Pears