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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
