Description
A fresh and vibrant Pear Salad with Maple Vinaigrette featuring mixed greens, crisp red pears, shaved Parmesan, and crunchy candied pecans, dressed in a sweet and tangy maple vinaigrette. This salad is quick to prepare and perfect for a light lunch or an elegant side dish.
Ingredients
Scale
Vinaigrette
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2 teaspoons maple syrup
- Salt and pepper, to taste
Salad
- 1 (5-ounce) container mixed greens
- 1 red pear, chopped
- â…“ cup shaved Parmesan cheese
- ½ cup candied pecans
Instructions
- Make the vinaigrette: Add the diced shallot, Dijon mustard, balsamic vinegar, extra-virgin olive oil, and maple syrup to a small jar. Seal the jar and shake vigorously until the ingredients are fully emulsified and combined. Season the vinaigrette with salt and freshly ground black pepper according to your taste preferences.
- Assemble the salad: Place the mixed greens in a large bowl and toss them with just enough vinaigrette to lightly coat the leaves, ensuring they are evenly dressed without being soggy. Add the chopped red pear, candied pecans, and shaved Parmesan to the greens. Toss gently again, adding more vinaigrette if desired, to distribute the ingredients and flavors evenly. Serve the salad immediately to enjoy the crisp textures and fresh flavors.
Notes
- Use fresh pears that are ripe but firm to maintain crunchiness in the salad.
- Candied pecans can be substituted with walnuts or almonds if preferred.
- For a vegan option, substitute Parmesan with a plant-based cheese or omit it completely.
- The vinaigrette can be prepared ahead and refrigerated for up to 3 days; shake well before using.
- This salad is best served immediately after dressing to prevent the greens from wilting.
