This recipe, by a chef from one of my favorite local restaurants, was posted in our local newspaper, the Democrat and Chronicle, on Tuesday. It wasn't anything spectacular but at this time of year, the dishes I make tend to be on the heavier side, so it was nice to have a lighter dish.Crisp Romaine and Pear Salad with Toasted Walnuts and Cranberry Vinaigrette
Adapted from Gina Ruggiero, sous chef at 2 Vine, via the Democrat and Chronicle
3 packages (1 package) romaine hearts
1/2 cup walnut pieces
2 green Bartlett pears (original recipe called for red)
Vinaigrette:
1/2 cup prepared cranberry sauce (I used whole berry)
1/4 cup red wine vinegar (original recipe called for raspberry wine vinegar)
1/4 cup extra virgin olive oil
1 Tablespoon Dijon mustard
salt and pepper to taste
Toast walnut pieces in a small saute pan over medium heat. Heat for about 2 to 3 minutes until fragrant.
Trim, wash and chop the romaine hearts and thinly slice the pears.
Combine all ingredients for vinaigrette in a blender and puree until smooth.
Combine romaine hearts and pear slices in a bowl. Toss with vinaigrette just before serving, then top with walnuts. (I didn't toss ... I just drizzled the vinaigrette over the salad.)