Peak Fresh Produce® Pear & Walnut Salad


  1. Combine salt, sugar, pepper, and cayenne.
  2. Melt butter over medium heat and add walnuts to pan. Cook for 1-2 minutes to brown walnuts.
  3. Pour walnuts and residual butter in bowl then toss with sugar mixture. Layout on a sheet pan lined with parchment paper and bake for 10 minutes in pre-heated 375-degree oven. Remove from oven and allow to cool for service.
  4. Toss greens with dressing and place in center of chilled salad plate.
  5. Arrange a half of sliced pear per plate fanned out from center of greens.
  6. Place portion of crumbles on greens and pears followed by a portion of spiced walnuts then serve.


  • 4 cups Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
  • 1 cup Magellan® Walnuts
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1 tbsp West Creek® Sugar, Granulated
  • 1/8 tsp Magellan® Cayenne pepper
  • 1 cup Roma® Cheese Crumbles, Blue
  • 2 ea Peak Fresh Produce® pear(s), cored and sliced
  • 8 oz Piancone® Chianti Basil Vinaigrette