American Cuisine · Soups & Salads

Fig, Pear, and Caramelized Walnut Salad

Fall may mean hearty stews and comfort food but there’s still reason to eat those leafy greens and, cough, salad.

I’m not promoting salad because of its health benefits or because I enjoy eating rabbit food.  The only reason why I bought salad was because I bought these expensive bottles of blood orange olive oil and black currant balsamic vinegar. They are begging to be used, on everything, I mean, everything.

This salad celebrates the best of Fall fruits and my current obsession with my new “toys.” Use your favorite aged balsamic vinegar and olive oil combination to bring out the flavors of the salad.

Ingredients (adjust the contents of salad to your preference)

Mixed greens (or your favorite salad greens)
Cherry tomatoes, sliced lengthwise
One pear (any kind will do – I used Bartlett)
Candied walnuts
Feta or blue cheese, crumbled


1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional – you should not need sugar if using a high-quality balsamic vinegar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil


Add all ingredients in the dressing into a bowl and mix thoroughly. Refrigerate while preparing the salad. Prepare the salad and drizzle  and mix in salad dressing (depending on your preference for lightly drizzled salad or drenched salad). Add the salad dressing only when ready to serve.



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