Pear Walnut Feta Mix (Print Version)
# Ingredients:
→ Salad
01 -
1 large pear (Bartlett or Anjou), sliced thin after coring
02 -
⅓ cup dried cranberries
03 -
½ cup feta cheese, crumbled (around 2 ounces)
04 -
5 ounces of greens or spring mix
05 -
½ cup raw walnuts or pecans
→ Dressing
06 -
1 tablespoon vinegar (apple cider type)
07 -
3 tablespoons good-quality olive oil
08 -
1 teaspoon Dijon mustard
09 -
1 small shallot, finely chopped
10 -
1 tablespoon pure maple syrup
11 -
⅛ teaspoon black pepper, ground
12 -
¾ teaspoon kosher salt
# Instructions:
01 -
Set your oven to 350ºF and let it preheat. Spread the nuts out on a plain baking tray in one flat layer, and bake for about 8–10 minutes. They should smell nice and toasted with a crunchy texture. Move them to a cutting board to cool, then chop into rough pieces.
02 -
Grab a bowl that's medium in size. Throw in all the dressing stuff: olive oil, vinegar, mustard, minced shallot, maple syrup, plus some salt and pepper. Stir it until it thickens up and everything's blended.
03 -
In your serving bowl, start with the greens, then layer on half of the sliced pears, nuts, dried cranberries, and feta. Drizzle just enough of the dressing to dampen everything, then lightly toss. Add tiny splashes of dressing if needed, but keep it from getting overly wet.
04 -
Take the rest of the pears, feta, nuts, and cranberries and scatter them across the salad. Gently toss again, just a little. Give it a taste and sprinkle on extra salt if you think it needs it. Serve right away, with extra dressing available for anyone who wants more.
# Notes:
01 -
Store any leftovers in a tightly-sealed container and put them in the fridge. They'll last two days max. Keep the dressing in a separate spot and mix it with the salad right before eating.