California Walnuts | Essential Food for Health

Servings

6

Prep Time

15 min

Ingredients

• 2 Tbsps Balsamic vinegar
• 2/3 cup apricot nectar
• 1 tsp fresh mint, chopped
• 1/8 tsp salt
• Pinch dry hot mustard
• 2 Anjou, Comice, or Bartlett, medium size
• 1 cup chopped California walnuts
• 12 cups mixed baby salad greens with Arugula, Butter lettuce, Endive, Radicchio 

Directions

1. Preheat oven to 350°F. 
2. In large mixing bowl, prepare dressing by whisking together vinegar, apricot nectar, mint, salt and mustard.
3. Core pears and cut in half lengthwise.  Cut halves crosswise into thing slices.  Add pears to dressing.  Stir well.  Cover and refrigerate until well chilled.
4. Spread walnuts on ungreased baking sheet.  Toast in 350°F oven for 8 to 10 minutes, or until crisp.  Set aside.
5. Wash and dry salad greens.  Tear into bite-size pieces and toss with pear and vinaigrette mixture.  Divide among 6 salad plates.
6. Top with chopped walnuts.  Serves 6.