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Pear and Toasted Walnut
Salad with Cranberry Vinaigrette
Serves 4 to 6
This salad has flavors
that speak fall to me—pears, walnuts, bitter greens and
cranberries. You can substitute other dried fruit if
you like.
1/4 cup water
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup dried cranberries
¼ teaspoon guar gum
3 tablespoons walnut halves or pieces, toasted
2 large ripe pears, each cut into 8 to 12 slices
4 to 6 cups greens, including bitter ones like arugula or
cress
Freshly ground pepper, to taste
Combine the water, orange juice,
balsamic vinegar, mustard and 2 tablespoons of the cranberries
in a food processor. Process. Add the guar gum and process.
Set aside.
Put washed and dried greens in a
large bowl. Pour half the dressing over the greens and
toss. Arrange pears over greens and sprinkle walnuts and
cranberries over pears. Add remaining dressing if you like.
Top with freshly ground pepper. Serve right away.
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