Walnuts and mustard make an exceptional flavour match. Pairing this walnut oil dressing with crisp, juicy pear slices creates a rich yet refreshing dish. Drizzle leftover vinaigrette over steamed green beans, roasted cauliflower or baked white fish.
- Prep time 15 minutes
- Total time 15 minutes
Ingredients
Mustard Walnut Vinaigrette:
Salad:
Method
Mustard Walnut Vinaigrette: In small bowl, whisk together walnut oil, canola oil, mustard, honey, garlic, vinegar, salt and pepper.
Salad: In large bowl, combine kale with pears. Add half of the dressing, tossing to coat. Sprinkle with walnuts and Gruyère.
Tip from The Test Kitchen: If you like a heartier salad, try this recipe with green or purple kale. Use a whole bunch, ribs removed; wash and tear the leaves. To tenderize, massage the leaves until bruised, about 1 minute, before dressing.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 187 mg
- Sugars 7 g
- Protein 4 g
- Calories 239
- Total fat 20 g
- Potassium 225 mg
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 6
- Folate 21
- Calcium 9
- Vitamin A 25
- Vitamin C 50
