Toasted Walnuts and Pear Salad

 

Walnuts
⅛ teaspoon ground cinnamon
2 cups shelled walnuts, halved
1 tablespoon unsalted butter
3 tablespoons sugar
½ teaspoon salt
Oil or cooking spray for cookie sheet

 

1.    Place nut halves in dry cast-iron skillet over medium-low heat and cook, stirring frequently, 4 to 5 minutes, just until the nuts begin to sizzle and become fragrant.  Watch carefully because the nuts burn easily.

-    Add butter and stir until melted.

-    Add cinnamon and stir constantly until they are fragrant, about 1 minute.

-    Add sugar, 1 tablespoon water, and salt; continue cooking, stirring occasionally, until sauce thickens and walnuts are glazed, 5 to 6 minutes.

2.    Turn nuts onto greased cookie sheet; arrange in single layer, using two forks to separate individual nuts. Let cool completely and store.

 

Balsamic Vinaigrette

1½ teaspoons red wine vinegar
¼ teaspoon table salt
1½ tablespoons balsamic vinegar
⅛ teaspoon ground black pepper
6 tablespoons extra-virgin olive oil 
 

1.    Combine vinegars, salt, and pepper in bowl with fork. 

2.    Add oil, then whisk or mix with fork until smooth, about 30 seconds.

         The dressing will separate after 5 to 10 minutes, so use immediately.

 

Salad    

1.    Place salad greens in a large salad bowl.

2.    Add sliced pears and walnuts.

3.    Drizzle ¼ cup dressing over greens and toss to coat evenly, about 1 minute.