 | | Directions |
- Preheat oven to 350° F.
- Spread pecans and walnuts on a baking sheet and bake for 10 minutes or until they are golden and fragrant.
- Allow to cool and coarsely chop.
- In a medium bowl, whisk together the shallot, vinegar, mustard and honey.
- Whisk in olive oil then the hazelnut or walnut oil.
- Season with salt and pepper.
- Place mixed greens in a large serving bowl, toss in the nuts, craisins and pears.
- Pour dressing over the top right before serving and toss to combine.
- May not use all of the dressing.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: large serving bowl, baking sheet, meidum mixing bowl
Servings: 12
|  | | Ingredients | | - | | 1 cup pecans |
| - | | 1 cup walnuts |
| - | | 1 shallot - minced |
| - | | 1/4 cup pomegranate infused blush balsamic vinegar |
| - | | 1 tablespoon Dijon mustard |
| - | | 1 tablespoon honey |
| - | | 6 tablespoons olive oil |
| - | | 1/4 cup hazelnut or walnut oil |
| - | | 2 pears - cored and diced, dash them with a little lemon juice to keep them from turning brown |
| - | | 1 cup craisins |
| - | | 8 ounces fresh mixed greens |
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