Pear Salad

Ingredients

• 1/2 cup raw pecans or walnuts
• 1 large ripe Bartlett or Anjou pear (cored and thinly sliced)
• 5 ounces spring mix (or greens of choice)
• 1/2 cup crumbled feta (about 2 ounces)
• 1/3 cup dried cranberries
• 1 small shallot (minced)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Instructions

1. 1

   Toast: Preheat the oven to 350ºF. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.

2. 2

   Mix: In a medium mixing bowl, whisk together the dressing ingredients: shallot, oil, vinegar, maple syrup, mustard, salt, and pepper. The mixture will be pretty thick.

3. 3

   Assemble: In a large serving bowl, place the greens, along with half each of the pears, feta, cranberries, and pecans.

4. 4

   Dress: With a spoon, scoop enough of the shallot dressing into the bowl to lightly moisten the salad. Toss to coat. If the salad seems dry, continue to spoon on small amounts of the dressing, tossing after each, until it’s lightly coated but not sopping (it’s easy to overdress!).

5. 5

   Finish: Sprinkle the remaining pears, feta, cranberries, and pecans over the salad, then very lightly toss once more. Taste and add a bit of additional salt if desired. Enjoy immediately, with any remaining dressing on the side for serving as desired.