Pear Walnut Salad

Pears and walnuts are a perfect combination.

Makes about 6 servings



  • 1/3 cup coarsely chopped walnuts
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 3 tsp maple syrup
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt, more to taste
  • Ground fresh pepper, to taste


  • 12 cups (12 oz) salad greens. (Try half arugula and half tender spring  greens)
  • 3 firm but ripe pears (like Bosc), halved, cored, thinly sliced lengthwise
  • 4-6 oz. toasted (or candied) walnuts


  1. Add coarsely chopped walnuts to 1 cup of boiling water and let stand for 5 minutes. 
  2. Add the drained walnuts along with the rest of the dressing ingredients to a high speed bender and blend until smooth.  
  3. Toss greens in large bowl with enough dressing to coat. Taste and add additional salt and pepper if desired and toss again.
  4. Divide greens among plates. Arrange pear slices on top of each plate. Drizzle with a little additional dressing.  Sprinkle with desired amount of toasted or candied walnuts and serve.