Pollan Signature Salad

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We call this our Signature salad because it really is our signature. We not only serve this at all of our large family gatherings but we also bring it to many potluck dinners. The wonderful thing about this salad is that it’s so easy to swap out the greens or the fruit depending on the season. It’s delicious with peaches, apples and Asian pears. We sometimes use arugula, romaine or Boston lettuce. The caramelized walnuts can be substituted with pecans, hazelnuts, cashews…the list goes on. The key to this salad is the addictive dressing, it is light, crisp, and both vinegary and sweet. The mix of ingredients in this salad comes together in a beautiful way.

salad

6 servings
For the dressing
1/3 cup white balsamic vinegar
1 tablespoon raspberry vinegar, champagne vinegar, or sherry vinegar
1½ teaspoons Dijon mustard
1/3 cup grapeseed oil
2 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
For the salad
5 to 7 ounces mesclun or mixed baby greens
1/2 cup chopped Caramelized Walnuts
1/2 Bosc pear (cut lengthwise), cored, and thinly sliced
1/3 cup shaved Parmesan cheese

For the Dressing
In a glass jar with a lid or in a small mixing bowl, combine the vinegars, mustard,
grapeseed oil, olive oil, 1/8 teaspoon of salt, and pepper to taste. Shake the jar vigorously or whisk in the bowl to emulsify.
For the Salad
Place the mesclun in a large salad bowl. Pour on half the dressing and toss the greens to coat. Add the walnuts, pear, and more dressing to taste (taking care not to overdress) and toss again. Top with the Parmesan cheese shavings and serve.