Why OAMC rocks (Carmelized Pear and Walnut Salad with Orange Vinagarette)

Part of what makes Once a Month Cooking fabulous is that when the main course is taken care of, it's much easier to put some effort into a great side dish, like this salad. I served it with a previously made ham and cheese quiche.

Salad with Prosciutto and Caramelized Pears and Walnuts

INGREDIENTS (Nutrition)

• 2 cups fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons finely chopped red onion
• 1 tablespoon white sugar
• 1 tablespoon white wine
• salt and pepper to taste
• 3/4 cup extra virgin olive oil
• 
  
• 1 tablespoon butter
• 2 pears - peeled, cored and cut into wedges
• 1 cup walnut halves
• 1/2 cup white sugar
• 1/4 cup water
• 1/4 pound prosciutto, cut into thin strips
• 2 romaine hearts, rinsed and torn

DIRECTIONS

1. In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2. Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3. Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4. In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

I scaled this down to just two servings and omitted the prosciutto. I also added a little feta cheese. I've been dreaming of this salad since I saw something very similar on a local-access cable cooking show months ago. It was worth the effort, as carmelized anything always is.