Fall

Asian Pear Salad with Honeyed Walnuts and a Sage and Walnut Dressing

January  2, 2012
0 Stars
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

  • Serves 2 as a side salad
Ingredients
  • Walnut Sage Dressing
  • 4 tablespoons honey
  • 4 tablespoons walnut oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons water
  • 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
  • 1/4 teaspoon salt
  • For the salad
  • 1/2 cup (about 12) whole walnuts
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 5 to 6 cups assorted baby salad greens
  • 1/2 Asian pear sliced into matchstick size pieces
  • 3 fresh sage leaves finely sliced
  • The Walnut Sage dressing
In This Recipe
Directions
  1. Walnut Sage Dressing
  2. Whisk all ingredients together and set aside.
  1. For the salad
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Sirid
    Sirid
  • inpatskitchen
    inpatskitchen
inpatskitchen

Recipe by: inpatskitchen

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!

4 Reviews

Sirid October 10, 2020
Very tasty. Made this with frisée and it was a great combo of slightly bitter greens, sweet honey walnuts, and the acidity of the dressing.
 
Author Comment
inpatskitchen October 11, 2020
Thanks Sirid! Fall seems like such an appropriate time for this..
 
Author Comment
inpatskitchen January 4, 2012
So glad you enjoyed it! I picked up some blue cheese today and may do it in a day or so!
 
Author Comment
inpatskitchen January 2, 2012
Thanks!! I wanted blue cheese but we were out and the wind gusts were 50 miles per hour around here, so I opted to stay in! next time...