Monday, November 18, 2013

Autumn Salad

I've been MIA.

The blog had a few technical difficulties, but it's back and running smoothly. The joys of technology.

I've been meaning to post this delicious salad for the past few weeks now, but I kept eating it faster than my brain remembered to take photographs. It's one of my favorite salads to eat come fall. Full of seasonal flavors, it's quick, delicious, and surprisingly filling. Something I love about salads: you really can eat them whether it's raining, snowing or warmer than Hades outside. You just need the right ingredients; pears and nuts are wonderful fall add-ins, along with a pinch of cayenne and a dash of cinnamon. YUM.

Autumn Salad

serves 3 (main dish salads)

2/3 walnuts or pecans
dash cayenne pepper
dash ground cinnamon
2 Tbsp sugar
1 tsp Dijon mustard
1/4 c olive oil
1/8 tsp salt (optional)
1/4 c balsamic vinegar, divided
1 pkg Romaine lettuce or spring mix, if you're feeling fancy
2-3 pears, thinly sliced (peaches and apples are both amazing in this salad)
1/4 c Romano cheese, shredded

In a large skillet, heat nuts, 2 Tbsp vinegar, 1 Tbsp sugar, cayenne, and cinnamon over medium heat until nuts are toasted, about 4 minutes. Spread nuts on foil to cool.

Meanwhile, for dressing: whisk oil, mustard, salt, and remaining vinegar and sugar.

Fill bowls with lettuce, top with pear slices and cooled nuts. Drizzle with dressing and sprinkle with cheese. Enjoy!

(Store any extra dressing in the fridge; when ready to use, bring to room temp and stir.)

P.S. Those shades of purple and orange were my wedding colors. GORGEOUS :)

With Love and God Bless,

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