Ripe pears, creamy brie, and candied walnuts make a lovely light salad to start any holiday meal. A balsamic vinaigrette sweetened with honey adds to this delicious first course that is simple to make.
The Thanksgiving holiday left us with some leftovers. Not wanting to waste anything, I came up with the salad that used leftover brie from my charcuterie board. Cheese doesn't last long, so you want to use up as soon as you can. This is my second salad using pears. I guess I am having a pear affair right now. I am really enjoying them this season. They have just the right amount of sweetness, and they are perfectly juicy. After I buy pears, I leave them on my counter to ripen. In about two days, they are ready to eat.
Tender butter lettuce is light and goes well with the pears and brie. I think adding the candied walnuts give this salad a special touch. The balsamic vinaigrette is so versatile. I use this recipe a lot. This simple salad will make a great impression on any occasion.
Pear and Brie Salad with Candied Walnuts
For dressing:
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 cup vegetable oil
Pinch of Kosher salt and black pepper
Candied Walnuts:
3/4 to 1 cup walnuts, coarsely chopped
1/4 cup sugar
1 tablespoon unsalted butter
Maldon salt or fleur de sel
Salad:
1 head butter lettuce, washed, dried, leaves torn
1 ripe pear, sliced
Sliced brie cheese, about 3 ounces
For the vinaigrette, combine all the ingredients in a jar with a lid and shake well.
For candied walnuts, in a small saucepan over medium-high heat, melt butter. Add walnuts and sugar. Heat for about five minutes, frequently stirring until walnuts are covered with melted sugar. Remove walnuts from the pan and place on parchment paper to cool. Lightly sprinkle some Maldon salt on top of walnuts.
Rinse lettuce leaves and pat dry with a clean kitchen towel or paper towel. Tear lettuce and place on serving platter. Arrange sliced pears and brie cheese on top. Sprinkle candied walnuts on top and drizzle with vinaigrette.