Place a piece of parchment or waxed paper on a cookie sheet and set aside. In a non-stick skillet, place the walnuts, and cook over medium heat for 4-5 minutes or until lightly toasted and fragrant. Drizzle the maple syrup over the walnuts, stir well to thoroughly coat them with the syrup, and cook an additional 2-3 minutes or until the syrup begins to harden on the walnuts. Remove the pan from the heat. Transfer the walnuts to the parchment lined cookie sheet, separating them, and set them aside to cool.
In a glass bowl, place the cubed pear and apples, drizzle them with the lemon juice, and toss gently to thoroughly coat the fruit with the juice. Add the sliced celery, golden raisins, currants, and 1/3-1/2 cup Creamy Pear and Apple Vinaigrette, toss gently to combine, and set aside. In a large bowl, place the spinach, oak leaf lettuce, and arugula. Roughly chop the reserved inner green leafy tops of celery, add to the bowl of greens, and toss gently to combine. Transfer the tossed greens to a large platter or bowl, arrange the reserved pear and apple Waldorf salad in the center of the greens, and sprinkle the reserved walnuts over the top. Drizzle additional Creamy Pear and Apple Vinaigrette over individual servings.
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