Italian Winter Greens with Pear-Walnut Dressing

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  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Inactive: 25 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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2 medium shallots, finely sliced

1/2 cup grapeseed oil, plus more for pan

1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish

2 tablespoons verjus or 1/2 lemon, juiced

2 tablespoons honey

Kosher salt and freshly ground black pepper

1 bunch kale

1 bunch rainbow chard

1 bunch beet greens

1/2 cup grated Parmigiano-Reggiano

1 cup toasted walnut pieces


  1. In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy.
  2. Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool.
  3. Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices.