6
  • 12cupsmixed greens
  • 1/2Red Anjou pear
  • 1 1/2tsplemon juice
  • 1/2cupwalnuts
  • 1/4cupmaple sugar
  • 1Tbspbutter
  • 1/3cupolive oil
  • 2 1/2Tbspbalsamic vinegar
  • 1 1/2Tbsphoney
  • 1/2small shallot, minced
  • 1 1/2tspchopped fresh basil
  • 1tspDijon mustard
  • 1/2clove garlic, minced
  • salt & pepper to taste
  1. Line baking sheet with foil and grease foil lightly
  2. Combine walnuts, sugar, and light margarine in skillet and cook over medium high heat without stirring until the sugar begins to melt
  3. Reduce heat to low. Cook, stirring, until sugar turns golden brown
  4. Remove from heat and carefully pour mixture onto prepared baking sheets. Allow to cool, then break into pieces and set aside
  5. Slice pear and toss with lemon juice, set aside
  6. Combine vinegar, honey, shallot, basil, mustard, and garlic. Use chopping blade of food processor and process for 5 one-second pulses. With machine running, slowly add olive oil in steady stream. Refrigerate until ready to serve
  7. Toss greens, walnuts, pear slices, and dressing in large bowl. Add salt and pepper to taste. Serve.
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