Caramelized Leek Salad with Pear and Toasted Walnuts – Vermont Organic Farm | Cedar Circle Farm & Ed
This salad makes an elegant first course for a dinner party, or enjoy it by yourself for a delicious lunch.
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Cooking tools:
- Cast iron skillet
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 1/2 cup walnut halves
- 1 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 2 large leeks, including white and pale green parts well washed, sliced
- 4 cups mixed salad greens
- salt
- black pepper freshly ground
- 1 1/2 Tbsp good quality balsamic vinegar
- 2 ripe pears cored, sliced
- 4 oz your choice of cheese chevre, parmesan, mild blues
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