Easy, quick, light. Need I say more?
Pear Walnut Butter Salad
1 head of butter lettuce
1/4 cup raw walnuts, toasted
1T shallots, chopped
1/4 cup and 1t olive oil, divided
1/4 cup champagne vinegar
1T dijon mustard
salt and pepper
Chop lettuce into bite-sized pieces, wash and dry. Toast walnuts in a dry pan and remove from heat when they start to brown. Watch they don’t burn. Finely chop shallots and saute in the 1t olive oil until tender. In a bowl, add shallots to vinegar, oil, and mustard. Whisk to combine. (The mustard acts as an emulsifier, so it shouldn't separate.) Season with salt and pepper. Slice pear and drizzle with lemon juice to prevent browning.
To serve, place lettuce on a plate. Top with pear and nuts. Drizzle with vinaigrette. (You won’t need to use all the dressing.)
Like I said, easy, quick, and light. Goes great with Zucchini Pesto Pasta!