ngredients:
For the Salad:
- Mixed salad greens (such as spinach, arugula, and mesclun)
- 1 pear, thinly sliced
- 1/2 cup toasted walnuts
- Optional: crumbled goat cheese or feta cheese
For the Villa Vainilla - Pear Vinaigrette:
- 1 ripe pear, peeled, cored, and chopped
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon vanilla extract
- Salt and pepper to taste
Instructions:
-
Prepare the Vinaigrette:
- In a blender or food processor, combine the chopped pear, vinegar, Dijon mustard, honey or maple syrup, and Villa Vainilla extract.
- Blend until smooth.
- While the blender is running, gradually drizzle in the olive oil until the vinaigrette is emulsified.
- Season with salt and pepper to taste. Set aside.
-
Toast the Walnuts:
- Preheat your oven to 350°F (175°C).
- Spread the walnuts in a single layer on a baking sheet.
- Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden brown.
- Remove from the oven and let cool. Once cooled, roughly chop the walnuts.
-
Assemble the Salad:
- In a large salad bowl, combine the mixed salad greens, sliced pear, and toasted walnuts.
- If using, sprinkle crumbled goat cheese or feta cheese over the top.
-
Dress the Salad:
- Drizzle the vanilla-pear vinaigrette over the salad, starting with a little and adding more as needed.
- Toss the salad gently to evenly coat the ingredients with the dressing.
-
Serve:
- Once the salad is evenly dressed, transfer it to serving plates or bowls.
- Optionally, garnish with additional toasted walnuts or cheese if desired.
- Serve immediately and enjoy!
This salad combines the sweetness of the pear and Villa Vainilla in the vinaigrette with the crunch of toasted walnuts, creating a delicious and refreshing dish. Feel free to adjust the ingredients and quantities according to your taste preferences.
