Pear & Pecan Salad with Parmesan Crisps

YIELD: 2-3 salads


  • 1 bag spring mix salad greens
  • 1 pear, sliced thinly
  • 2 green onions, chopped
  • 1/2 c. raw pecans
  • 1/2 c. extra virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 small garlic clove, crushed
  • 1 tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. fresh ground pepper
Parmesan Crisps
  • Parmesan cheese, freshly grated



Whisk all ingredients together.

Parmesan Crisps

Preheat oven to 400 degrees F. Pile 1-2 tablespoons of grated Parmesan cheese on a silicon baking mat. Bake for 3-5 minutes until crisp.

Assemble Salad

Plate the greens, pear, and green onion on individual plates. Add the Parmesan crisps and top with dressing.

Author's Note

Make the crisps earlier in the day, or even the day before so that they’re ready when you need them.