Source: Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics

Serves 4
  • ½ cup walnut halves
  • 1 tablespoon unsalted butter
  • 5 tablespoons olive oil, divided
  • 2 large leeks, white and light green parts only, sliced (about 3 cups)
  • 4 cups mixed salad greens
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 ½ tablespoons balsamic vinegar
  • 2 pears, cored, sliced and sprinkled with lemon juice to keep from turning brown
  • 4 ounces cheese, crumbled or thinly sliced (good choices are chevre, fresh pecorino, Parmesan, fontina or smoked gouda)

Toast the walnuts in a dry, heavy skillet over high heat until start to brown and become fragrant. Be careful not to over toast them!

Heat butter, 1 tablespoon of the oil in a large skillet over medium low heat. Add the leeks and let cook until soft and golden brown – about 45 minutes. Remove from heat and let cool.

Place salad greens in a large bowl. Add salt, pepper, balsamic vinegar and olive oil and toss. Arrange greens on four plates. Add leeks, pear slices and sprinkle on walnuts and cheese.