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


  • Calories: 340
  • Calories from Fat: 238
  • Fat: 28g
  • Saturated Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 250mg
  • Carbohydrate: 19g
  • Dietary Fiber: 4g
  • Sugar: 13g
  • Protein: 8g
  • Vitamin A: 100% DV
  • Vitamin C: 35% DV, Calcium: 15% DV
  • Potassium: 9% DV
  • Iron: 10% DV