RECIPE OVERVIEW
INGREDIENTS
2 tablespoon finely chopped shallot
3 tablespoon vegetable broth
3 tablespoon extra-virgin olive oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce, (Bibb or Boston), torn into bite-size pieces
4 cups arugula, trimmed
COOKING DIRECTIONS
Step 1
To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
Step 2
To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Step 3
Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
MAKE AHEAD TIP
Cover and refrigerate the dressing (Step 1) for up to 2 days.
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