Prep Time: 15 mins Total Time: 30 mins Serves: 3
Ingredients: adapted from minimalistbaker.com
1 heaping cup raw walnuts
2 tsp olive or coconut oil
½ tsp sea salt
½ tsp cumin
¼ tsp coriander
1 pinch ground cinnamon
1 pinch cayenne pepper
DRESSING
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 medium shallot, minced
1 pinch each sea salt and black pepper
SALAD
1 6-ounce bag mixed greens
1 ripe Bosc or Bartlett Pear (thinly sliced lengthwise // stem and seeds removed)
Crumbled feta cheese (optional)
Preparation:
Heat olive oil or melt 2 tablespoons butter in a large, heavy skillet over medium heat, 2-3 minutes.
Add walnuts to the skillet and sprinkle with desired seasonings. Stir frequently to prevent walnuts from burning. Toast for 1-2 minutes or until the walnuts are golden brown. Transfer to a cookie sheet or a plate to let cool.
In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.
To serve, add greens, half of the sliced pear, half of the roasted walnuts to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine.
Plate and garnish with remaining pears and walnuts and serve with remaining dressing. Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store walnuts well sealed at room temperature.
FYI: Ground cherries were added to this salad as an extra ingredient and it was a great addition.