When the temperatures turn cooler, I turn into a soup kind of girl. Out goes the leafy greens of summer for something more warm and “soul satisfying.”
Yet, this year there is one small snag in my normal way of living: I’m getting lettuce from the CSA. How can I deny salads when the weather turns colder if I have this great lettuce?
The answer: I can’t. So, I have to adapt my salads by adding warm and seasonal toppings like pears and walnuts. This is a great seasonal salad that makes me feel all warm and fuzzy inside even though it’s not soup. So, I can have my cold weather comfort and my salad too- it all works out!
- 1 tablespoon butter
- 2 tablespoon sucanat
- ½ cup walnut pieces
- 1 medium ripe pear
- ⅓ cup Gorgonzola cheese
- none Lettuce
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- none salt and pepper to taste
- In a medium skillet, melt butter and whisk in sugar. Add walnuts and let cook, stir often, until sugar has caramelized on the walnuts (about 3-4 minutes.) Remove from skillet and set aside. In same skillet, add pear slices and cook on one side for 2 minutes, flip, and cook until pears are warmed through.
- To assemble salad, whisk olive oil, vinegar, salt, and pepper together and toss with lettuce. Place lettuce in a bowl and top with walnuts, pears, and Gorgonzola cheese. Serve while warm.