Walnut Miso Salad with Seasonal Fruit
I love using walnut oil for dressings. Its mild, buttery flavor makes anything paired with it shine. This salad and dressing pay tribute to sweet and umami flavor profiles and deliver a delicious, whimsical journey for your taste buds.
Ingredients
For walnut miso dressing:
- 3 tablespoons cold-pressed organic walnut oil
- 2 tablespoons white wine vinegar
- 1 teaspoon white miso paste
- 1½ teaspoons maple syrup
- Pinch of salt and pepper to taste
For salad:
- 1 Bartlett pear
- 8 ounces seasonal mixed greens
- 2–3 ounces plain goat cheese
- ½ cup raw organic walnuts, whole or chopped
Instructions
- Combine walnut oil, vinegar, miso, maple syrup, salt and pepper in vessel of your choosing. Either seal and shake, or mix with whisk/fork until blended.
- Slice pear in half lengthwise, then slice into thin segments; set aside. Add mixed greens to a bowl and pour dressing over greens. Gently toss until greens are thoroughly coated. Transfer greens to serving bowl or platter. Add sliced pears to salad. Garnish with goat cheese and whole or chopped walnuts. Serve immediately.
Notes
Chef Note: The fruit element in this salad can be adjusted depending on the season: citrus in late winter, blueberries in the spring, strawberries in summer, pears or pomegranates in fall. Looking to add a protein element? Grilled chicken or shrimp would make a lovely addition.