Pear Mixed Greens Salad

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The pear mixed greens salad has a great balance of fresh, savory and sweet flavors with manchego cheese, almonds, dried cherries and red onions, all tossed in a zesty white wine vinaigrette.

Prep Time15

Total Time15

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
2 tablespoons white wine vinegar
1/4 cup olive oil

For salad

5 ounces mixed baby greens
3 pears, cored, halved and thinly sliced
1/2 small red onion, thinly sliced
1/4 cup chopped roasted almonds
1/4 cup dried cherries
1/4 cup shaved Manchego cheese
1 tablespoon chopped parsley

Instructions

For the vinaigrette, whisk the garlic, mustard, honey, salt, pepper, lemon juice, vinegar and olive oil in a small bowl.
For the salad, combine the mixed greens, pears, red onions, almonds, cherries, manchego and parsley in a large bowl.
Drizzle the salad with the dressing, tossing to combine.

Notes

The best pears for this salad are Bartlett or Comice.

Instead of mixed greens, you can substitute with baby arugula, spinach, kale or butter lettuce.

You can make the vinaigrette up to 2 days in advance. Store it in an airtight container in the fridge. Let the dressing sit at room temperature for at least 15 minutes and then stir it.

If you are going to save the salad, wait to slice the pears. Store leftovers in an airtight container in the refrigerator up to 3 days. If possible, do not toss leftovers in the vinaigrette. Also, store the vinaigrette in a separate container.

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