Pear and Caramelized Walnut Salad

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Pear and Caramelized Walnut Salad


1 cup canola or vegetable oil

1 cup red wine vinegar

Kosher salt and freshly ground black pepper to taste

32 cups chopped romaine lettuce

8 cups mesclun greens or baby lettuces

4 cups Pacific Northwest Canned Pears, diced, in juice, drained

4 cups Caramelized Walnuts (recipes follows)

3 cups crumbled blue cheese



4 cups walnuts, coarsely chopped to make 1/4″ pieces

3/4 cup granulated sugar


To make the vinaigrette, whisk oil with vinegar in a non-reactive bowl. Season to taste with salt and pepper.


Combine the lettuces and pears in a large bowl. Add the vinaigrette and toss to evenly coat the ingredients. Scatter the nuts and cheese over the surface, toss again to distribute and serve immediately.





Bring 2 quarts water to a boil over high heat. Add walnuts and blanch 40 seconds. Remove pan from the heat and immediately drain the walnuts into a colander, shaking well to remove excess moisture.

In a large bowl, combine drained walnuts and sugar, stirring to evenly coat the nuts. Remove the nuts to a baking sheet lined with parchment paper and bake at 325 degrees F 8 to 10 minutes, or until until golden brown.

Makes 4 cups


Makes 24 servings