Scarborough Fare

Pear and Walnut Salad with Cranberry Vinaigrette

 

Serves: 4 to 6

• 1/4 cup water

• 1/4 cup orange juice

• 2 tablespoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 1/4 cup dried cranberries

• 1/4 teaspoon guar gum (or substitute 2 teaspoons olive oil)

• 3 tablespoons walnut halves or pieces, toasted

• 2 large ripe pears, each cut into 8 to 12 slices

• 4 to 6 cups greens, including bitter ones like arugula or cress

• Freshly ground pepper to taste

 

Combine the water, orange juice, balsamic vinegar, mustard and 2 tablespoons of the cranberries in a food processor. Process. Add the guar gum and process. Set aside.

Put washed and dried greens in a large bowl. Pour half the dressing over the greens and toss. Arrange pears over greens and sprinkle walnuts and cranberries over pears.

Add remaining dressing if you like. Top with freshly ground pepper. Serve right away.