Chef Rob, who is frequently seen on Monmouth County Library’s virtual programs, is a terrific cook and baker who freely shares his recipes and his special style of preparing something different, tasty, and good for you. Check him out at www.MonmouthCountyLib.org if you want to see more. But in the meantime, enjoy this salad loaded with pears, greens, cherries and walnuts, all great for the eyes as well as heart and general good health.
Green pears are the best for eye health, and contain, in addition to Vitamins A, C and K, copper and potassium. Be sure to eat the skin as well, since most of the minerals are located there.
Candied Walnuts for the Salad:
Heat oven to 350 degrees and add
1 Cup walnuts on a parchment lined sheet, toasting for 7 minutes
Remove from oven, and add
2 teaspoons olive oil
1 Tbls sugar
2 teaspoons maple syrup.
1 pinch cinnamon, ground
Pinch of pepper and salt if desired.
Toss it all together and put back in the over for another 4-6 minutes until golden brown and fragrant. Let cool.
Dressing:
Whisk together:
¼ Cup balsamic vinegar
¼ Cup EVOO
1 medium shallot, minced
Pinch of salt and pepper.
Salad
1 6 ounce bag mixed greens
1 ripe green pear
¼ Cup dried cherries (or try cranberries!)
Mix greens, half of sliced pear, cherries and half of walnuts in a bowl, drizzle with some dressing and toss.
Plate, and garnish with rest of sliced pears and walnuts and serve with remaining dressing.
Any leftover walnuts can be sealed well and kept at room temperature.
Serves 2 or 3.
