Ingredients
Salad:
1/2 cup walnuts, chopped
4 cups mixed salad greens of your choice, rinsed and dried
1 pear, sliced into thin wedges
4 slices French bread, 1/2-inch thick
1 garlic clove, peeled
1/4 teaspoon olive oil
4 ounces goat cheese
Dressing:
1 Tablespoon shallots, minced
2 Tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon GOLDEN BLOSSOM HONEY
1/3 cup olive oil
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
In a small bowl whisk together first 4 dressing ingredients. Slowly whisk in olive oil. Set aside.
Preheat oven to 350°. Toast walnuts on aluminum foil for 5 minutes. Remove from oven. Cool.
In a large bowl toss salad greens with dressing. Divide among 4 plates. Place pear slices on salad. Sprinkle with toasted walnuts.
Increase oven temperature to 375°. Rub bread slices with garlic. Drizzle with olive oil. Bake approximately 5 minutes just until bread begins to brown.
Lower temperature to 325°. Spoon goat cheese on the bread slices. Return to oven and bake until cheese begins to melt, about 5 minutes more. Remove from oven. Serve bread with salad.
Serves: 4
Preheat oven to 350°. Toast walnuts on aluminum foil for 5 minutes. Remove from oven. Cool.
In a large bowl toss salad greens with dressing. Divide among 4 plates. Place pear slices on salad. Sprinkle with toasted walnuts.
Increase oven temperature to 375°. Rub bread slices with garlic. Drizzle with olive oil. Bake approximately 5 minutes just until bread begins to brown.
Lower temperature to 325°. Spoon goat cheese on the bread slices. Return to oven and bake until cheese begins to melt, about 5 minutes more. Remove from oven. Serve bread with salad.
Serves: 4
