Autumn Pear Salad

Ingredients

• 1/3 cup extra virgin olive oil
• 2 1/2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1 tsp dijon mustard
• 1 1/2 Tbsp finely diced shallot
• Salt and freshly ground black pepper
• 1/2 cup chopped walnuts
• 1 Tbsp salted butter
• 1 Tbsp packed light-brown sugar
• 7 oz Spring Salad & Spinach blend
• 2 oz parmesan cheese, shaved
• 2 Pears, sliced thin, Bartlett or Anjou are great
• 1/3 cup dried sweetened cranberries

Directions

1. Combine the olive oil, balsamic vinegar, honey, dijon mustard and diced shallot in a blender, then add salt and pepper to taste. For reference, the original seasoning amount was 1/4 +1/8 tsp salt and 1/4 tsp pepper. Blend until the dressing comes together smoothly and emulsifies, about 20 seconds. Cover and refrigerate in an airtight container until you are ready to use it.
2. Set a medium skillet over medium heat and melt the butter with the brown sugar. When the mixture is melted, stir in the walnuts and cook, stirring the whole time, until the nuts are caramelized, about 2 minutes. Spread them out on a plate in a single layer and let them cool.
3. Arrange the lettuce and pears in a large bowl and toss them with the dressing. Finish with the parmesan, dried cranberries and candied walnuts, then serve. If you prefer, you can assemble the salad ingredients first and drizzle the dressing over the top just before serving, since the greens will wilt if dressed too far ahead.