Savoury honey-glazed walnut and pear salad

This beautiful twist on a salad combines honey-glazed walnuts and pears with traditional green leaves, letting the different flavours complement each other and adding a higher variety of nutrients.

Adding fresh fruit to a green salad is an easy way to give it pizzazz.

• A topping of nuts — rich in good fats — is the crowning touch and a much healthier option than store-bought croutons. Here, we toast the nuts with a honey glaze for a touch of sweetness.

Prep time 25 minutes
Bake time 12 to 15 minutes
Serves 4

Walnuts

• 50 g (1/4 c) walnuts, coarsely chopped
• 5 ml (1 tsp) olive oil
• 5ml (1 tsp) honey
• Pinch of salt

Dressing

• 45 ml (3 tbsp) walnut oil (see Cook's tip) or extra-virgin olive oil
• 25 g (2 tbsp) finely chopped shallot (1 medium)
• 20 ml (4 tsp) white or red wine vinegar
• 5 ml (1 tsp) Dijon mustard
• 2 ml (1/2 tsp) salt, or to taste
• Freshly ground black pepper to taste

Salad

• 1 L (4 c) mixed baby salad greens (mesclun), washed and dried
• 1 Belgian endive, cored and cut crosswise into 1-cm-thick (1/2-in-thick) slices
• 1 ripe but firm red Anjou or Bartlett pear, peeled, cored and thinly sliced
• 250 g (1 c) red seedless grapes, washed, patted dry and halved

1. To make the walnuts, preheat the oven to 180°C (350°F). Coat a small baking dish with cooking spray. In a small bowl, combine the walnuts, oil, honey and salt and stir to coat. Spread the mixture in the baking dish. Bake, stirring occasionally, until fragrant, 12 to 15 minutes. Let cool.
2. To make the dressing; in a jar with a tight-fitting lid or a small bowl, combine the walnut oil, shallot, vinegar, mustard, salt and pepper. Shake or whisk to blend.
3. Make the salad; just before serving, combine the greens, endive, pear and grapes in a large bowl. Add the dressing and toss to coat well. Divide the salad among four plates and top each serving with about 25 grams (two tablespoons) walnuts. One serving is 500 grams (two cups).

• With a delicate nutty flavour, walnut oil is an excellent choice for dressing salads, especially when paired with nuts or flavourful cheese. It's also a good source of heart-healthy omega-3 fatty acids.
• You can find it in most large supermarkets and in specialty food stores. The oil is expensive, but a little goes a long way in distinguishing your salad. Refrigerate the bottle after opening.

Per Serving:

223 calories / 3 g protein / 20 g carbohydrates / 4 g fibre / 17 g total fat / 2 g saturated fat / 0 mg cholesterol / 365 mg sodium