Pear & Walnut Salad with Minted Apricot Nectar Dressing

By Chef Edie Franz
Total Time
20 Mins
Serves
6
Meal
Dinner Lunch
Course
Appetizers Side

DESCRIPTION

The sweetness of the pears in this salad is offset nicely by the heat in the dry mustard used in the dressing.

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins
Calories
200
Total Fat
13.5
Polyunsaturated Fat
9.5
Cholesterol
0
Sodium
65
Carbohydrates
20
Dietary Fiber
5
Protein
5

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2/3 cup apricot nectar
  • 1 teaspoon mint, chopped, fresh
  • 1/8 teaspoon salt
  • Pinch mustard, dry, hot
  • 2 pears, Anjou, Comice, or Bartlett, medium size
  • 1 cup California walnuts, chopped
  • 12 cups baby salad greens, mixed, such as Arugula, Butter lettuce, Endive, Radicchio

    Preparation

    1. Preheat oven to 350°F.
    2. In large mixing bowl, prepare dressing by whisking together vinegar, apricot nectar, mint, salt and mustard.
    3. Core pears and cut in half lengthwise. Cut halves crosswise into thin slices. Add pears to dressing. Stir well. Cover and refrigerate until well chilled.
    4. Spread walnuts on ungreased baking sheet. Toast in 350°F oven for 8 to 10 minutes, or until crisp. Set aside.
    5. Wash and dry salad greens. Tear into bite-size pieces and toss with pear and vinaigrette mixture. Divide among 6 salad plates.
    6. Top with chopped walnuts.