Pollan Signature Salad

Lori Pollan

Pollan Signature Salad

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6 servings
Time: 30 minutes

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.

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