Autumn Pear Salad Recipe

Balsamic Vinaigrette:

1. To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot, and season with salt and pepper to taste.

2. Blend mixture for about 20 seconds, or until well emulsified.

3. Store in refrigerator in an airtight container until ready to serve.

Salad:

1. In a medium skillet, melt the butter along with brown sugar over medium heat.

2. Once the mixture has melted, add walnuts and cook for about 2 minutes, stirring constantly until caramelized.

3. Transfer to a plate in a single layer to cool.

4. Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries, and candied walnuts and serve. Alternately, just layer all the salad ingredients then drizzle with dressing.