Italian Winter Greens with Pear-Walnut Dressing
Absolutely AMAZING!!! Loved it and it was so simple to make.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | medium shallots, finely sliced |
| 1/2 cup | grapeseed oil, plus more for pan |
| 1 | bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish |
| 2 tablespoons | verjus or 1/2 lemons, juiced |
| 2 tablespoons | honey |
| kosher salt and freshly ground black pepper | |
| 1 bunch | kale |
| 1 bunch | rainbow chard |
| 1 bunch | beet greens |
| 1/2 cup | grated parmigiano-reggiano |
| 1 cup | toasted walnut pieces |
Directions:
In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy.
Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool.
Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices.
Source: foodnetwork.com
