Caramelized Leek Salad with Pear and Toasted Walnuts

This salad makes an elegant first course for a dinner party, or enjoy it by yourself for a delicious lunch.


  • 1/2 cup walnut halves
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 2 large leeks, including white and pale green parts well washed, sliced
  • 4 cups mixed salad greens
  • salt
  • black pepper freshly ground
  • 1 1/2 Tbsp good quality balsamic vinegar
  • 2 ripe pears cored, sliced
  • 4 oz your choice of cheese chevre, parmesan, mild blues


Toast the walnuts in a dry, heavy skillet until light brown and fragrant. Transfer to plate, let cool, then chop.

Heat the butter and 1 Tbsp olive oil in large skillet over medium-low heat. Add the leeks and cook, stirring occasionally until they are a deep golden color, about 30-40 minutes. Meanwhile, toss the greens in a large bowl and season with salt and pepper. Add the balsamic vinegar and remaining 1 Tbsp of olive oil. Toss well.

Divide the greens between 4 plates. Top with the caramelized leeks and toasted walnuts. Arrange the pear slices on top and sprinkle with cheese.

Courtesy of Angelic Organic Kitchen

Salad gluten-free leeks quick & easy salad

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