Author Notes
We roasted a duck for dinner last night and wanted a salad with some sweetness to complement the richness of the duck. This fit the bill. —inpatskitchen
Ingredients
- Walnut Sage Dressing
-
4 tablespoons
honey
-
4 tablespoons
walnut oil
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3 tablespoons
apple cider vinegar
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2 tablespoons
water
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1/4 cup
finely chopped toasted walnuts (toast in a 350F oven for 8 to 10 minutes and then chop)
-
2 tablespoons
minced fresh sage leaves
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1/4 teaspoon
salt
- For the salad
-
1/2 cup
(about 12) whole walnuts
-
1 tablespoon
granulated sugar
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1 tablespoon
honey
-
5 to 6 cups
assorted baby salad greens
-
1/2
Asian pear sliced into matchstick size pieces
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3
fresh sage leaves finely sliced
-
The Walnut Sage dressing
Directions
- Walnut Sage Dressing
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Whisk all ingredients together and set aside.
- For the salad
-
Coat the whole walnuts in the sugar and honey and then place on a parchment lined baking sheet and bake at 350F for 10 to 12 minutes. Remove and let cool completely.
-
Divide the salad greens between two salad plates. Place half of the walnuts, half of the Asian pear slices and half of the sliced sage over each plate of greens. Dress the salad with a few spoonfuls of the dressing and serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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