Pear, Beet + Walnut Salad Recipe
jerez sherry vinaigrette, sliced beets, crumbled blue cheese, candied walnuts, pear threads
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Preheat oven to 400°F (200°C). Wrap whole beets in aluminum foil and roast for about 45-60 minutes or until tender. Allow to cool, peel, and slice thinly.
- 2
While the beets are roasting, prepare the dressing. In a small bowl, whisk together jerez sherry vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
- 3
Wash and dry the salad greens, and place them in a large serving bowl.
- 4
Thinly slice the pear and add it to the bowl with the greens.
- 5
Add the sliced beets to the salad, followed by the crumbled blue cheese and candied walnuts.
- 6
Drizzle the dressing over the salad and toss gently to combine.
- 7
Serve immediately and enjoy your Pear, Beet + Walnut Salad!
