This delicious salad recipe is perfect for those dark winter months. Brought to you by Kiwi Chef Brett McGregor and Olivado.
Walnut Sage Dressing
4 tablespoons honey
4 tablespoons macadamia oil
3 tablespoons apple cider vinegar
2 tablespoons water
¼ cup finely chopped toasted walnuts (toast in a 175°C / 350°F oven for 8 to 10 minutes and then chop)
2 tablespoons minced fresh sage leaves
¼ teaspoon salt Ã¢â‚¬Â¨
For the salad
½ cup (about 12) whole walnuts
1 tablespoon granulated sugar
1 tablespoon honey
5 to 6 cups assorted baby salad greens
½ Asian pear sliced into matchstick size pieces
3 fresh sage leaves finely sliced
1. Whisk all Dressing ingredients together and set aside.
2. Coat the whole walnuts in the sugar and honey and then place on a parchment lined baking sheet and bake at 180°C / 355°F for 10 to 12 minutes. Remove and let cool completely.
Divide the salad greens between two salad plates. Place half of the walnuts, half of the Nashi pear slices and half of the sliced sage over each plate of greens.
Dress the salad with a few spoonful’s of the dressing and serve.