Pear & Pecan Salad with Parmesan Crisps
Main Ingredients: Vegetables
Yield: 2-3 salads
Photo and Recipe courtesy of Simplify, Live, Love, Michelle Marine.
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- Prep
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- Total
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- Serving
- 2-3 salads
Ingredients
SALAD
- 1 bag spring mix salad greens
- 1 pear, sliced thinly
- 2 green onions, chopped
- 1/2 Cup raw pecans
DRESSING
- 1/2 Cup extra virgin olive oil
- 1/4 Cup balsamic vinegar
- 1 small garlic clove, crushed
- 1 Tablespoon honey
- 1 Teaspoon salt
- 1/2 Teaspoon fresh ground pepper
PARMESAN CRISPS
- Parmesan cheese, freshly grated
Directions
DRESSING
- Whisk all ingredients together.
PARMESAN CRISPS
- Preheat oven to 400 degrees F. Pile 1-2 tablespoons of grated Parmesan cheese on a silicon baking mat. Bake for 3-5 minutes until crisp.
ASSEMBLE SALAD
- Plate the greens, pear, and green onion on individual plates. Add the Parmesan crisps and top with dressing.
AUTHOR'S NOTE
- Make the crisps earlier in the day, or even the day before so that they’re ready when you need them.
