This easy pear and walnut salad with pecorino and mixed leaves is crisp, crunchy, slightly sweet and tangy and so delicious. Perfect for any time of year.
1tablespoonwhite wine vinegar (or red wine vinegar)(notes 1)
2teaspoonswhite sugar (or 1 tsp for less sweet)
1teaspoonDijon mustard
½teaspoondried oregano
Sea salt flakes and freshly cracked black pepper to taste
SALAD
2smallpears (or 1 ½ medium pears)
4cupsmixed salad leaves(80g / ~2 ¾oz)
⅓cupthinly sliced red onion
⅓cupwalnut halves
30gshaved pecorino cheeseuse a block and shave it with a veg peeler
For best results, always weigh ingredients where a weight is provided
Equipment
Jar with tight fitting lid
Large mixing bowl
Instructions
To toast the walnuts, preheat the oven to 180C/350F. Place the walnuts onto a baking sheet in the preheated oven for 6-8 minutes or until deep golden brown. Tip them out onto a plate immediately and let them cool.
Combine the dressing ingredients, up to and including the oregano, in a glass jar with a tight fitting lid and shake well to emulsify. Taste, then add salt and pepper to taste.
Cut the pears in half and remove the core. Slice thinly.
Add the pear slices to a large mixing bowl and add the dressing. Toss well to coat thoroughly.
Add the salad leaves, onion. cooled walnuts and half the pecorino cheese and toss again.
Transfer to a serving bowl and scatter over the remaining pecorino.
Serve immediately.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.