Winter Green Pear Candied Walnuts (Print View)

Crisp winter greens paired with sweet pear and crunchy candied walnuts topped with tangy vinaigrette.

# What You'll Need:

→ Salad

01 - 5 oz mixed winter greens (arugula, spinach, frisée, radicchio)
02 - 2 ripe pears, cored and thinly sliced
03 - ½ cup crumbled blue cheese or goat cheese
04 - ¼ small red onion, thinly sliced

→ Candied Walnuts

05 - ¾ cup walnut halves
06 - 2 tbsp granulated sugar
07 - ½ tbsp unsalted butter
08 - Pinch of sea salt

→ Vinaigrette

09 - 3 tbsp extra-virgin olive oil
10 - 1½ tbsp apple cider vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and freshly ground black pepper to taste

# Step-by-Step Directions:

01 - Heat a nonstick skillet over medium heat. Add walnuts, sugar, and butter; stir constantly for 3 to 4 minutes until sugar melts and coats walnuts. Sprinkle with sea salt. Transfer to parchment-lined plate and cool.
02 - Combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk until emulsified and smooth.
03 - In a large bowl, toss mixed winter greens with half of the vinaigrette. Arrange on a serving platter or distribute onto individual plates.
04 - Top greens with thinly sliced pears, red onion, crumbled cheese, and candied walnuts evenly.
05 - Drizzle remaining vinaigrette over the assembled salad just prior to serving.

# Expert Suggestions:

01 -
  • It's elegant enough to impress but takes just 25 minutes from counter to table.
  • The contrast of sweet pear, bitter greens, and buttery walnuts creates a flavor balance that feels almost luxurious for a light lunch.
  • Once you master candied walnuts, you'll find yourself making them for everything.
02 -
  • Never add the vinaigrette to the entire salad before serving—the acid will wilt the greens and soften the walnuts, ruining the textural contrast that makes this special.
  • If your pears are mealy instead of crisp, this salad loses its soul; taste before you buy, and don't hesitate to substitute firm apples if the pears disappoint.
  • Candied walnuts taste best fresh, but you can make them up to two hours ahead and store them in an airtight container so they stay crunchy.
03 -
  • Keep a small batch of candied walnuts in your pantry at all times—they transform grain bowls, cheese boards, and roasted vegetables with almost no effort.
  • If your vinaigrette breaks or looks separated, whisk in a tiny splash of water to bring it back together instead of starting over.

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