Italian Winter Greens with Pear-Walnut Dressing

1. 1

   In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes.

2. 2

   Stir in the diced pear and cook down until pulpy.

3. 3

   Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste.

4. 4

   Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette.

5. 5

   Set aside in the refrigerator to cool.

6. 6

   Wash all the greens and remove the stems.

7. 7

   Tear the leaves into bite-size pieces and dry well.

8. 8

   In a large bowl or platter add the leaves and toss.

9. 9

   Pour the dressing over the salad, and toss gently.

10. 10

    Garnish with Parmesan, toasted walnuts and pear slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.