Aunt Judy's Fall Pear Salad
Ingredients
For the dressing:
- 1/3 cup honey
- 1/2 tsp. salt
- Dash white vinegar
- 1/4 cup + 1 Tbsp. apple cider vinegar
- 3 Tbsp. dijon mustard
- 1 cup vegetable oil
- 2 Tbsp. poppyseeds
For the salad
- 1 bunch romaine, washed dried and cut or one bag prewashed romaine leaves
- 1 red onion, sliced into rings
- 2 fresh pears, sliced
- 1/2 cup walnuts, chopped
- 4 oz. blue cheese, crumbled
Instructions
- Mix all dressing ingredients into a bowl except oil. Slowly drizzle in the oil with a whisk. Place in fridge until ready to serve the salad.
- Chop up lettuce place in a large salad bowl. Add toppings. When ready to serve, lightly drizzle the salad dressing over the salad and toss with salad tongs. Adjust dressing if needed.
Notes
Katie’s Tips:
*Blue cheese offers a nice saltiness to the salad. You can season with salt and pepper after if you desire more.
*Keep extra dressing in the fridge to use later.
*I often toast my walnuts in a dry nonstick pan over medium heat until you can just smell them. Remove from heat immediately.
*Candied walnuts are a nice substitution especially if you are making for a party. Guests love extra sweetness on a salad.
*I can tell a pear is ready to slice when I push it with my index finger and it gives just slightly. If I pushed hard, I might bruise the skin. Fall is a perfect time to buy fresh pears at good prices. Canned pears can be used too as a substitution. There are many types of pears. Bosc are great for salads but any that look good and ripe will work.