Print Recipe

Baby Lettuce, Roasted Pear & Candied Walnut Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Keyword: Pears, roasted pears, salad, starter salad
Servings: 6
Author: Lovoni

Ingredients

CANDIED WALNUTS

  • 1 large egg white
  • 1/3 cup granulated sugar
  • a pinch of ground cinnamon
  • 1 cup walnuts

SHALLOT VINAIGRETTE

  • 2 tablespoons finely chopped shallots
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • pinch of salt & freshly ground pepper

ROASTED PEAR SALAD

  • 3 to 4 medium firm but ripe pears, peeled, quartered & cored
  • olive oil, for drizzling
  • pinch of salt
  • 1 teaspoon freshly ground black pepper
  • 3 artisan baby lettuce, halved
  • 4 oz feta or blue cheese, crumbled

Instructions

To make the candied walnuts:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Whisk egg white, sugar & cinnamon in medium bowl. Add walnuts & stir to coat. Spread nut mixture on baking sheet. Cook for 20 minutes or until golden brown. Let stand until cool, mixture will become crisp as it cools. Coarsely chop cooled mixture.  

To make the shallot vinaigrette:

  • Combine all ingredients in a jar with a screw top lid & shake well. 

To make the roasted pear salad:

  • line a baking sheet with parchment paper. Preheat the oven to 375°F(190°C). Place the pears on the baking sheet. Drizzle with a little oil and sprinkle with salt & pepper. Bake for 20 to 25 minutes or until tender and lightly browned. 
  • Arrange lettuce, pears, candied walnut and cheese on individual serving plates or a platter. Drizzle with vinaigrette, toss gently & serve