Mixed Baby Greens with Asian Pears and Caramelized Walnuts

Serves 4

Greens with a fall fruit and nuts works beautifully as an compliment to other courses.

Walnuts - makes 1 1/2 cups

Nonstick vegetable oil spray
1/2 cup of sugar
2 tbsp. balsamic vinegar
1 1/2 cups walnuts

• Preheat oven to 325°F.
• Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray.
• Combine sugar and vinegar in small saucepan.
• Stir ove medium heat until sugar dissolves, about 3 minutes.
• Add nuts; toss to coat.
• Transfer mixture to baking sheet.
• Bake until nuts are deep brown and syrup thickens and coasts nuts, stirring occasionally about 10 minutes.
• Cool completely on baking sheet. Break nuts apart.
• Can be made 2 days ahead. Store airtight at room temperature.

Salad

4 cups of mixed baby greens
3/4 cups carmelized walnuts
2 asian pears, about 8 slices per pear
3 tbsp. olive oil
1 tbsp. apple cider vinegar
2 tsp. minced shallots

• Whisk together olive oil, vinegar, and shallots.
• Gently mix with greens.
• Arrange greens on individual plates, sliced pears in a circular arragement.
• Place walnuts in the center.