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Bourbon Pear & Candied Walnut Salad

A simple, delicious salad to warm you up on a fall day.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 5 oz container spring mix
  • 2 oz container arugula
Pears
  • 2 pears (any variety is fine)
  • 2 tablespoons bourbon
  • 1 tablespoon sugar
  • 1 tablespoon butter
Walnuts
  • 2 tablespoons sugar
  • 1 2 tablespoon butter
  • 1/2 cup walnuts halved
Dressing
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 cup olive oil
  • 1 tablespoon honey

Method
 

Pears
  1. Peel, de-seed, de-stem and slice pears into 1/8 inch thick slices.
  2. Melt butter over medium-heat in cast iron skillet.
  3. Put pears in skillet and toss in butter.
  4. Increase heat to medium-high.
  5. Add bourbon to pears.
  6. Stir constantly for 2-3 minutes until alcohol evaporates and reduce heat to medium.
  7. Add sugar.
  8. Keep stirring until they caramelize and become a nice golden color, about 6-8 minutes.
  9. Let cool in fridge while you prep the rest of the salad.
Walnuts
  1. Melt butter in a cast iron skillet over medium low heat.
  2. Add walnuts and sugar, toss to coat.
  3. Stir constantly until sugar melts and walnuts become fragrant, about 6-8 minutes.
  4. Immediately put on pan with parchment paper and spread away from each other so they don't stick.
  5. Set aside while you prep the rest of the salad.
Honey Balsamic Dressing
  1. Put all ingredients except olive oil in large bowl.
  2. Add olive oil slowly, whisking constantly.
  3. Transfer to jar with lid like a mason jar.
  4. Keep in fridge until ready to use. Shake to combine before use.
Salad
  1. Toss greens, walnuts and pears together.
  2. Drizzle dressing on top.
  3. Try not to eat the whole bowl.