Makes 2 servings. Difficulty
1/4 cup walnut halves 2 teaspoons gf brown sugar 1 Tablespoon unsalted butter 1 Tablespoon white wine vinegar 1/2 Tablespoon honey 1 Tablespoon dijon mustard 4 Tablespoons peanut oil Salt and freshly ground black pepper to taste 1 large ripe pear, halved and cored 4 cups gourmet mixed salad greens 2 ounces quality parmesan cheese, shaved into 1-2" pieces
In a small skillet heat 1 tablespoon unsalted butter over medium heat in a small skillet. Add brown sugar and stir until sugar is liquified. Add walnuts and stir to coat. Cook over medium-low heat for about 5 minutes. Remove from heat and spread walnuts on wax paper to cool.
Preheat grill. In a small bowl, whisk together white wine vinegar, lemon, honey, dijon and peanut oil.
Lightly brush pears with vinaigrette.
Grill pear halves for 3-5 minutes, turning halfway through, until just tender but not mushy.
Transfer pears to a cutting board. Place pears skin-side up and make 4-5 verticle slices in pear halves without cutting all the way through. Fan out slices decoratively.
Arrange mixed greens on 2 salad plates. Top each plate with 1 pear serving. Shave parmesan cheese over top and drizzle with remaining vinaigrette. Garnish salads with caramelized walnuts. Serve immediately.
This salad is delicious. It makes a great light summer meal or a perfect first course for an elegant dinner.