Description
Hello, salad lovers! Let me introduce you to a dish that’s as elegant as it is simple: Pear and Parmesan Salad.
Ingredients
Scale
For the Salad
- 4 cups Dark Leafy Greens such as Baby Kale and Baby Chard
- 1/3 cup shaved Parmesan cheese
- 1 large Bosc Pear
- 2/3 cup whole Pecans
- One small Chioggia Beet (about 1/2 cup sliced)
- 4 Figs (about one cup sliced)
For the Maple Dijon Dressing
- 1/4 cup Avocado oil
- 2 tbsp White Balsamic vinegar
- 1 tbsp Maple syrup
- 2 tsp whole grain Dijon mustard
- 1/2 tsp Salt
- 1/8 tsp Pepper
Instructions
- Place all ingredients for the vinaigrette in a deep sided cup, and use an immersion blender to mix.
- Slice the pear and shave the parmesan, and place them in a large bowl with the greens and pecans.
- To slice the pear, remove the stem and cut in half lengthwise. Remove the seeds and any bits of the core of the pear. Then, cut each half into wedges about a half inch thick.
- Peel and thinly slice the Chioggia beet.
- Remove the stems from the figs and cut them into quarters.
- Add the greens to a large bowl, along with the parmesan, pears, pecans, beets, and figs.
- Pour the vinaigrette over the salad, toss to coat and serve.
Nutrition
- Serving Size: 4
- Calories: 339
- Sugar: 11g
- Fat: 29g
- Saturated Fat: 4g
- Fiber: 4g