©2011 Nicole Wiese

This fresh fall salad makes two large servings for a meal, or four smaller servings for a starter course.

Dressing:
1/4 cup unseasoned rice vinegar
1/3 cup cranberry raspberry juice (100% juice)
1 small mandarin orange (Satsuma or clementine), juiced
2 teaspoons sugar
1/2 tsp Kosher salt
1/4 tsp fresh cracked black pepper
2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons extra virgin olive oil

Salad:
1/3 cup walnuts, coarsely chopped
1 head romaine lettuce
1 red pear
1 Fuji apple
1/4 cup coarsely shredded or shaved Parmesan or Romano cheese

Combine vinegar, juices, sugar, salt, pepper and parsley in a small bowl.  Blend with hand blender for a few seconds, then drizzle in olive oil while blending.  Let dressing rest while preparing salad.

Toast walnuts in a dry pan (don’t use a non-stick pan for this) over medium heat until fragrant, stirring frequently.  Be very careful and watch them, as they can burn very quickly.

Wash and dry and coarsely chop romaine.  Put lettuce into a large bowl.  Cut meat from apple and pear and chop into ½ inch slices or chunks.  Add to bowl, toss with dressing, and top with cheese and toasted walnuts.  Serve immediately.

Try to get a bit of lettuce, fruit, cheese and walnut in each bite.  We had a nice glass of red wine with this salad for lunch.