Pear Salad with Calamansi Salad Dressing and Palm Sugar Candied Walnut


Pear Salad with Calamansi Salad Dressing and Palm Sugar Candied Walnut

I love pear salad. It is the sweet and fragrance of  the pear that makes it so appealing and it is easy to blend in any citrus sour-sweet dressing. I love to add a little bit of fish sauce in my Thai salad dressing for the depth of the flavor. Combining lemon and orange juice makes a good substitute for calamasi juice and brown sugar is a good substitute for palm sugar in this recipe. Therefore, I hope you can make this recipe work without an extra trip to  an Asian market. I hope you have a chance to create this dish anytime and especially to share with family and friends as a Thanksgiving salad. Cheers!

Serves: 6

 

1 (5-ounce) package fresh herb salad mix

½ cup cilantro leaves

4  tablespoons extra virgin olive oil, divided

¼ teaspoon sea salt

¼ teaspoon freshly crushed black pepper

½ teaspoon red pepper flakes

1 teaspoon brown or palm sugar

1 tablespoon fish sauce

3 tablespoons calamansi juice (or 1½ tablespoons lemon juice plus 1½ tablespoons orange juice and ¼ teaspoon orange zest)

1 orange bell pepper, thinly sliced 

1 large shallot, peeled and thinly sliced

3 comice pears, peeled, halved, cored and sliced

1 cup palm sugar candied walnuts,  from recipe above

Combine fresh herb salad mix and cilantro leaves together in a salad bowl, then pour 1 tablespoon olive oil over the greens, gently combining them by hand until they are well-coasted with olive oil. Place on 6 salad plates.

To make Calamansi salad dressing, whisk together remaining olive oil, sea salt, black pepper, red pepper flakes, brown sugar, fish sauce and calamansi juice in a large bowl until well-blended. Gently fold in bell pepper, shallots and pears, then place pear salad equally over the greens. Garnish with the candied walnuts.

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