Winter Salad Homemade Vinaigrette (Print Version)
Seasonal greens, pears, pecans, cranberries, and blue cheese tossed with a zesty vinaigrette.
# What You'll Need:
→ Salad Base
01 -
6 cups mixed winter greens (such as arugula, baby spinach, kale, or romaine)
02 -
2 medium pears, ripe but firm, cored and thinly sliced
03 -
1/2 cup pecans, roughly chopped (toasted optional)
04 -
1/3 cup dried cranberries
→ Cheese
05 -
1/3 cup blue cheese, crumbled
→ Vinaigrette
06 -
3 tablespoons white wine vinegar or champagne vinegar
07 -
1 teaspoon Dijon mustard
08 -
1/3 cup extra virgin olive oil
09 -
1/4 teaspoon kosher salt
# Steps to Follow:
01 -
In a large mixing bowl, combine the mixed winter greens, sliced pears, dried cranberries, and pecans.
02 -
In a small bowl, whisk together the white wine vinegar, Dijon mustard, olive oil, and kosher salt until fully emulsified.
03 -
Pour the vinaigrette over the salad and toss gently to ensure even coating. Top with crumbled blue cheese just before serving. Serve immediately.
# Additional Notes:
01 -
To maintain the freshest presentation, slice pears and toss the salad with vinaigrette just before serving. You can prepare the greens and vinaigrette in advance and refrigerate separately.