courtesy of Farmer John’s Cookbook
1/2 cup walnut halves
1 tbls butter
5 tbls olive oil
2 large leeks, sliced ( about 3 cups)
4 cups mixed salad greens
1/4 tsp salt
ground pepper to taste
1 1/2 tbls balsamic vinegar
2 pears, cored and sliced
4 oz cheese crumbled or thinly sliced
1. Toast the walnuts in a dry heavy skillet over high heat until they start to brown in spots and become fragrant. ( Be careful not to overtoast them, as they will burn very quickly once toasted) Immediately transfer the nuts to a dish to cool. Chop the nuts.
2. Heat the butter and 1 tbls of the oil in a large skillet over medium-low heat. Add the leeks; cook stirring occasionally, until they are a deep golden color, about 45 minutes. Drain and cool
3. In a large bowl toss the salad greens with the salt and pepper to taste. Add the balsamic vinegar and remaining olive oil and toss. Sprinkle with the caramelized leeks and toasted walnuts. Arrange the pear slices on top and sprinkle with cheese.