Autumn Pear Salad with Maple Balsamic Dressing
Ingredients
Maple Balsamic Dressing:
- 1 medium garlic clove, scored (meaning the surface of the clove is lightly cut a few times)
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup, not pancake syrup
- ¼ cup half-and-half or whole milk (see note)
- Pinch of coarse kosher salt
Salad:
- 6-8 cups chopped green and red leaf lettuces
- 2 ripe pears, cored and thinly sliced
- 2 ounces Asiago cheese, shaved with a vegetable peeler (or shredded)
- ½ - ¾ cup chopped, toasted cashews
- ½ cup pomegranate arils, craisins or dried cherries would be a good substitute
Instructions
- For the dressing, put the scored garlic clove in a jar and add all the other dressing ingredients. Put a lid on the jar and shake like your life depends on it. Refrigerate until ready to serve (this can be made a week or so in advance). Shake to recombine ingredients before using. If the dressing is overly thick out of the fridge, microwave it for 5-10 seconds to help loosen it up.
- For the salad, add the lettuce to a large bowl. Drizzle some of the dressing over the lettuce until lightly coated. Add the pears, cheese, cashews and pomegranate arils to the top and just lightly toss. Drizzle on extra dressing to taste. Serve immediately.
- Alternately, you can toss all the salad ingredients together and serve the dressing separately for individuals to add as they like.
Notes
Dressing: you could definitely try this with a lower fat milk if that's what you have on hand but the dressing will be slightly less thick and the flavor won't be quite as full.