Pollan Signature Salad
Makes 6 servings
Light, crisp, both vinegary and sweet, this is a delicious addition to any meal. Stop in and give it a try from 11am-12:30pm on Saturday Sept. 16th in White River Jct. and Saturday Sept. 23rd in Hanover.
For the dressing:
1/3 cup white balsamic vinegar
1 Tbs. raspberry vinegar, champagne vinegar, or sherry vinegar
1 1/2 tsp. Dijon mustard
1/3 cup grapeseed oil
2 Tbs. extra virgin olive oil
Freshly ground black pepper
For the salad:
5 to 7 ounces mesclun or mixed baby greens
1/2 cup chopped Caramelized Walnuts, recipe below or store-bought
1/2 Bosc pear (cut lengthwise), cored, and thinly sliced
¼ cup dried cranberries
1/3 cup shaved Parmesan cheese
For the dressing: In a glass jar with a lid or in a small mixing bowl, combine the vinegars, mustard, grapeseed oil, olive oil, 1/8 teaspoon of salt, and pepper to taste. Shake the jar vigorously or whisk in the bowl to emulsify.
For the salad: Place the mesclun in a large salad bowl. Pour on half the dressing and toss the greens to coat. Add the walnuts, pear, cranberries, and more dressing to taste (taking care not to overdress) and toss again. Top with the Parmesan cheese shavings and serve.
1 cup raw walnut halves
3 Tbs. granulated sugar
Line a plate or work surface with wax paper or parchment paper. Place a large nonstick skillet over medium-high heat. Add the walnuts and sugar, and stir continuously with a wooden spoon. After about 3 minutes the sugar will begin to melt. Keep stirring until the sugar turns caramel brown and the nuts are golden and toasted, an additional 1 to 2 minutes. Remove from the heat immediately (they can burn quickly) and spread on the wax paper or parment paper, using the wooden spoon to separate them at once. Let cool completely. Break the walnuts apart with your fingers and store in an airtight container. They will last for 3-4 weeks. Makes 1 cup.
—Adapted from Coastal Living