Growing up, pear salad was one of my favorite things. It consisted of 2 chilled pear halves on a piece of iceberg lettuce, 1 dollop of mayo on each half, grated sharp cheese and topped with a cherry. Although simple, it was served on special occasions…almost always reserved for company.
One of my favorite grown up salads is mixed field greens with fresh pears, cranberries, walnuts, shaved parmesan cheese, and balsamic vinaigrette. I especially like it when I have glazed walnuts on hand. No matter when I have this salad I always fondly think about it’s predecessor and can’t help but think how great it would have been with glazed walnuts!
1 cup walnut pieces
1 egg white
2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter
¼ teaspoon fine sea salt
Preheat oven to 400 degrees. Place butter in a shallow baking dish and heat for 6-8 minutes, or until butter is melted and browned. Set aside until ready to use.
In a bowl, beat egg whites until soft peaks form. Add nuts, sugar and cinnamon to egg whites and stir to completely coat.
Spread mixture out evenly in baking dish with melted butter. Return to oven and bake for 15 minutes, stirring often. Pour baked nuts into a shallow dish and sprinkle with salt. Allow nuts to cool before using. Store in an airtight container.
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