Using sweet and tart vinegars adds complexity to this vinaigrette, which is a delicious foil for the slightly bitter greens and sweet pears.
Ingredients
For Vinaigrette:
- 1 tablespoon red wine vinegar, such as Austrian Red Wine Vinegar
- 1 tablespoon balsamic vinegar of Modena, such as Condimento Barili Exclusivi
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon honey
- 1/4 teaspoon coarse sea salt, plus more to taste
- 1/2 garlic clove, minced
- 1/3 cup extra virgin olive oil
- Freshly ground black pepper to taste
For the Salad:
- 1/2 cup hazelnuts or walnut halves
- 4 to 6 cups baby spinach, baby kale, escarole, or other winter greens, rinsed and dried
- 2 ripe pears, cored and thinly sliced
- Block of Parmigiano-Reggiano or 2 ounces mild blue cheese
Directions
Step 1
Make the vinaigrette: In a medium mixing bowl, whisk together the vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with pepper and more salt, if desired.
Step 2
Make the salad: Heat a small sauté pan. When hot, add the nuts and toast for 2 minutes until they become fragrant, tossing frequently; set aside.
Step 3
Divide the greens among 4 salad plates and top with equal amounts of pear slices and nuts. If using Parmigiano-Reggiano, use a cheese plane to make long shavings over each salad. If using blue cheese, crumble it. Drizzle a spoonful of vinaigrette over each salad and pass the rest on the side.
Yields 4 servings