They don’t call it Pear-fect for nothing! This salad brings together sweet, juicy pears, crunchy candied walnuts, and a tangy honey mustard vinaigrette for a combination that tastes like autumn in a bowl. It’s simple to make and versatile enough to serve before the meal or as the meal itself. Add some grilled chicken, and you’ve got yourself the perfect lunch to share with friends.

Salad Ingredients

• 5 to 8 oz baby spinach, washed and dried
• 2 ripe pears (Bartlett, D’Anjou or Bosc), thinly sliced
• ½ cup candied walnuts (see below for quick method)
• ½ cup crumbled goat cheese

Ingredients

For the Salad

• 6 to 8 oz baby spinach, washed and dried
• 2 ripe pears (Bartlett, D’Anjou  or Bosc), thinly sliced
• ½ cup candied walnuts (see below for quick method)
• ½ cup crumbled goat cheese

For the Candied Walnuts

• 1 cup walnut halves
• ¼ cup brown sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Honey Mustard Vinaigrette

• 1 clove garlic, peeled and crushed
• 1 cup olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Recipe

Candy the Walnuts
In a small nonstick skillet over medium heat, melt the butter and sugar together until bubbly. Add the walnuts and stir constantly for about 5 minutes until evenly coated and golden. Spread them out on parchment paper, sprinkle lightly with salt, and let cool completely. You will need to work quickly to get them separated once they are removed from the pan.

Store left over walnuts in an air tight container for later use or snacking, YUM!

Make the Vinaigrette
In a small bowl or jar, whisk together the Dijon mustard, honey, vinegar, salt and pepper, until smooth and creamy. While whisking, slowly drizzle in the olive oil until the dressing is fully combined and emulsified. Stir in the garlic. Taste and adjust to your liking by adding a little more honey for sweetness or mustard for extra tang. Refrigerate any left over dressing for up to 1 week.

Quick Tip: I like to use a mason jar or salad dressing carafe and shake the ingredients instead of whisking them. Give it a try. It makes cleanup easier and blends beautifully!

Assemble, Finish and Serve
Start by adding the spinach to a bowl or larger platter. Add about 1/3 – 1/2 of the honey mustard vinaigrette to the spinach and toss to coat. Layer on the pears, goat cheese and walnuts. Reserve the remaining honey mustard vinaigrette for after plating.

Serve and enjoy the crisp, fresh flavors of fall (or any season, really).