We roasted a duck for dinner last night and wanted a salad with some sweetness to complement the richness of the duck. This fit the bill.
Walnut Sage Dressing
4 Tbl honey
4 Tbl walnut oil
3 Tbl apple cider vinegar
2 Tbl water
1/4 cup finely chopped toasted walnuts (toast in a 350F oven for 8 to 10 minutes and then chop)
2 Tbl minced fresh sage leaves
1/4 tsp salt
Whisk all ingredients together and set aside.
For the salad
1/2 cup whole walnuts (about 12)
1 Tbl granulated sugar
1 Tbl honey
5 to 6 cups assorted baby salad greens
1/2 Asian pear sliced into matchstick size pieces
3 fresh sage leaves, finely sliced
The walnut Sage dressing
Coat the whole walnuts with the sugar and honey and then place on a parchment lined baking sheet and bake at 350F for 10 to 12 minutes. Remove and let cool completely.
Divide the salad greens between 2 salad plates. Place half of the walnuts, half of the Asian pear slices and half of the sliced sage over each plate of greens.
Dress the salad with a few spoonfuls of dressing and serve.