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- 1 medium pear, halved and cored
- 3 tablespoons balsamic vinegar
- 1/3 cup broken walnuts
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 shallot or green onion, finely chopped
- 1/2 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups mesclun (assorted baby greens) or one 6-ounce package ready-to-eat spring mix lettuces
1. Place pear halves, cut side down, in an 8x8x2-inch baking pan. Add the 3 tablespoons vinegar and 2 tablespoons water. Cover and bake in a 350 degree F oven for 15 to 25 minutes or until tender (baking time depends on ripeness of pears). Remove from oven; set pan on wire rack and uncover; let pears cool in liquid. When cool, lift pears from liquid; discard liquid. Place pears on a cutting board. Slice pears lengthwise from bottom up to, but not through, stem end; set aside.
2. Meanwhile, place walnuts on a baking sheet. Bake in a 350 degree F oven for 6 to 8 minutes or until light golden. Cool.
3. Stir together olive oil, the 1 tablespoon vinegar, shallot or green onion, garlic, salt, and pepper in a large bowl. Add greens; toss to coat. Arrange greens on two salad plates. Sprinkle with nuts. Fan a pear half atop each salad. Makes 2 servings.
- Servings Per Recipe 2,
- cal. (kcal) 412,
- Fat, total (g) 33,
- chol. (mg) 0,
- sat. fat (g) 4,
- carb. (g) 28,
- fiber (g) 5,
- pro. (g) 5,
- vit. A (IU) 583,
- vit. C (mg) 15,
- sodium (mg) 289,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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