Name: Italian Winter Greens with Pear-Walnut Dressing
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 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

Directions

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.
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.
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.

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Italian Winter Greens with Pear-Walnut Dressing

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