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Ingredients

6 ozs. Petite lettuces or Mesculin salad mix

Walnut Vinaigrette as needed (recipe follows)

8 wedges Ripe tomato, medium size

1/3 cup Fresh pear, peeled, diced small

1/3 cup Green apple, peeled, diced small

1/4 cup Dried apricots, julienne cut

1/4 cup Raisins

1/4 cup Toasted almonds, hazelnuts and walnuts, rough chopped

1/4 cup Minced herbs, basil, chives and parsley

Fresh ground black pepper to season

Method
Prepare Walnut Vinaigrette per recipe, reserve. Arrange tomato wedges and petite lettuces on chilled salad plates.

Top generously with "confetti" of diced pear, apple, apricots, raisins, nuts and a sprinkling of herbs.

Transfer Walnut Vinaigrette to a sauceboat for service. Just prior to service, drizzle salads with Walnut Vinaigrette and top with a twist of fresh ground black pepper.

Makes 4 Servings

Chef Larry's Walnut Vinaigrette
Ingredients

3/4 cup Walnut oil

1/4 cup Balsamic vinegar

1 tsp. Chives, minced

1 tsp. Parsley, finely chopped

1 1/2 tsp. Mayonnaise

1 tsp. Dijon mustard

1 tsp. Sugar

Salt to taste

Fresh ground black pepper to taste

Method
Whisk balsamic vinegar, chives, parsley, mayonnaise, Dijon mustard and sugar together in a mixing bowl. Add walnut oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Makes 6-8 Servings

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.