Organic Greens Recipe

Prepare vinaigrette

In a small bowl or jar, combine sherry vinegar, minced shallot, Dijon mustard, and honey (or maple). Whisk or shake briefly to blend.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) to emulsify the dressing until slightly thickened.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust: add up to 1/2 tsp more vinegar if you want brighter acidity or a pinch more honey if you prefer sweeter. Set aside at room temperature for up to 30 minutes to allow flavors to meld.

Toast walnuts

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool so they don't continue cooking in the hot pan.

Prepare pears and onions

Wash and dry the pears. Cut each pear in half lengthwise, remove the core with a small spoon or melon baller, then thinly slice each half into 6–8 slices. Place slices in a single layer on a board and squeeze a few drops of vinaigrette over them to prevent browning if not assembling immediately. Thinly slice the red onion into half-moons and separate into rings.

Assemble salad

In a large bowl, combine the mixed organic salad greens and chopped parsley (if using). Add the thinly sliced red onion and about two-thirds of the toasted walnuts. Drizzle approximately half of the prepared sherry vinaigrette over the greens (you can reserve the remainder for those who want more). Gently toss the greens with tongs or salad forks just until evenly coated—do not overwork to avoid wilting delicate greens.

Plate and finish: Divide the dressed greens among 4 plates or one large serving bowl. Fan pear slices over the top, sprinkle with crumbled goat cheese and the remaining toasted walnuts. Finish with a light pinch (about 1/4 tsp total) of coarse sea salt and 1/4 tsp freshly ground black pepper, and drizzle any remaining vinaigrette sparingly over the pears if desired.

Serve immediately: This salad is best served immediately so the greens stay crisp and the pears remain fresh. Leftover vinaigrette can be refrigerated for up to 5 days; bring to room temperature and re-whisk before using.