We have a pear tree (along with 2 peach trees and an apricot tree). I was unfortuately not in a canning mood this year so I had to find a lot of recipes to use all the fruit. I found this one and we have had it so many times this month. We are still not sick of it because it is so delicious.
8 cups spring mix
2 medium ripe pears
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cranberries
Caramelized Walnuts (see recipe below)
Balsamic Vinaigrette (see recipe below)
Put the spring mix into a large bowl. Peel the pears. Cut in half, core, then cut into thin slices or cubes. Add the pears, cranberries and walnuts to the greens.
Add just enough dressing to moisten the ingredients and toss to coat and combine. Don't add pears until you are ready to eat as they will brown.
CARAMELIZED WALNUTS
1 Tbsp butter
1 Tbsp honey
1/2 cup walnuts
1/4 cup sugar
Preheat oven to 350. Melt butter in a saucepan. Add honey and stir until bubbly and a bit foamy. Add the nuts and continue to stir about 1 minute. Sprinkle with sugar and continue stirring until most of the foamy mixture is soaked into the nuts, about 1 minute. Remove from heat. Transfer the nuts to a small baking pan and bake for 4 minutes. Spread aluminum foil to cool. Break apart and store in fridge for several days or freezer for several months. (I triple the recipe and store them in the fridge as we have this salad ALOT).
BALSAMIC VINAIGRETTE
1/2 cup olive oil
Juice of 1 lemon
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
In a small bowl whisk or blend together. Use immediately or store tightly in air tight container for 2 weeks. Shake well before using.
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