Pear & Walnut W / Balsamic Pappyseed Recipe

Choose ripe but firm pears (Bosc or Anjou). Rinse under cold water, pat dry. Core and slice each pear into thin wedges or half-moon slices about 1/8–1/4 inch thick so they hold their shape on the salad.

Toast the walnuts: spread walnuts on a baking sheet in a single layer and toast in a 350°F (175°C) oven 6–8 minutes, stirring once, until fragrant and slightly darker. Watch closely to avoid burning. Remove and cool, then roughly chop.

Thinly slice the red onion into rings or half-moons. If the onion is strong, soak slices in cold water for 5–10 minutes, then drain and pat dry to remove bite.

In a large bowl combine the mixed salad greens and sliced pears. Add the sliced red onion and about 1 1/2 cups of the toasted walnuts (reserve remainder for garnish) and toss gently to combine. Keep chilled until ready to dress.

If using goat cheese or feta, crumble it and keep refrigerated until serving to prevent it from softening too much before plating.

Combine base ingredients

In a medium bowl or a quart jar add the balsamic vinegar, Dijon mustard, honey (or maple), minced shallot, lemon juice, salt, and pepper.

Emulsify

Whisk or shake vigorously while slowly streaming in the olive oil until the dressing emulsifies into a smooth, slightly thickened vinaigrette. If using a jar, screw the lid on tightly and shake 20–30 seconds.

Add poppy seeds and adjust

Stir in the poppy seeds and lemon zest strips. Taste and adjust seasoning with more salt, pepper, or honey for sweetness or a splash more lemon for brightness. If the dressing seems too thick, add 1–2 tablespoons cold water to reach desired pourable consistency.

Let the dressing rest at least 10–15 minutes in the refrigerator if time allows so the flavors meld and poppy seeds soften slightly. Shake or whisk again before using.

Right before serving, remove the salad bowl from the refrigerator. Pour about 3/4 to 1 cup of dressing over the salad (start with less — you can always add more) and toss gently but thoroughly so pears and greens are coated.

Transfer the dressed salad to serving platters or bowls. Scatter the remaining toasted walnuts and crumbled goat cheese evenly over the top.

Finish with a light grating of cracked black pepper and an optional drizzle of extra balsamic if desired. Serve immediately so pears remain fresh and greens crisp.

If preparing ahead for a buffet or catering (each sub serves up to 12), keep dressing chilled separately and walnuts/toasted components in airtight containers. Dress individual portions shortly before service to prevent wilting; estimate 2–3 tablespoons dressing per served portion, or about 3/4–1 cup dressing for every 12-serving sub depending on desired coating.