Pear Walnut Salad

Pears and walnuts are a perfect combination.


  • 2 tablespoons sherry vinegar or white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 2 tsp sugar
  • 5 tablespoons walnut oil or olive oil
  • 5 tablespoons extra-virgin olive oil
  • 12 cups (12 oz) spring greens torn into pieces
  • 2 firm but ripe pears, halved, cored, thinly sliced lengthwise
  • candied walnuts



  1. Whisk first 5 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature and re-whisk before continuing.)
  2. Toss greens in large bowl with enough dressing to coat. Divide greens among plates. Arrange pear slices on top of each plate. Drizzle with more dressing. Sprinkle with candied walnuts and serve.