It may not be summer anymore, but sometimes you just want something fresh and crisp. This sweet and savoury salad does just the trick!
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 Tbsp white wine or balsamic vinegar
- ¼ tsp kosher salt
- Pinch of pepper
- ½ cup of walnuts
- 3-3.5 cups of mixed baby greens
- 2 in-season pears or bosc, thinly sliced lengthwise
- As much crumbled blue cheese as you desire
Options: Try using different nuts; macadamia and pecans are great variations because they’re large and give off a crouton texture. I also like adding sunflower seeds and dried cranberries to the party!!!
By Chef John