Warm Pear, Feta & Salmon Salad
with Walnut Panko, Pickled Shallot & Blue Cheese Dressing
This festive main course salad is destined to become a hit on your table! You’ll toss a bright mix of fresh greens, tender sautéed pear, and quick-pickled shallot with creamy blue cheese dressing and briny crumbled feta. Shower your salad with crunchy walnut-panko topping for a harmonious blend of flavors and textures.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Pear
½ ounce
Walnuts
(Contains Tree Nuts)
5 teaspoon
Red Wine Vinegar
1 teaspoon
Dried Thyme
¼ ounce
Panko Breadcrumbs
(Contains Wheat)
2 ounce
Arugula
2 ounce
Mixed Greens
½ cup
Feta Cheese
(Contains Milk)
1.5 ounce
Blue Cheese Dressing
(Contains Eggs, Milk)
10 ounce
Salmon
(Contains Fish)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
¾ teaspoon
Sugar
1.5 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice pear. Roughly chop walnuts.
Pat chicken* or salmon* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a cutting board. Wipe out pan.
• In a medium microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave until shallot is softened, 30-50 seconds. Set aside until ready to use in next step.
• Melt 1⁄2 TBSP butter (1 TBSP for 4 servings) in a large pan over medium heat. Add 1⁄4 tsp thyme (1⁄2 tsp for 4) and cook, stirring constantly, until fragrant, 30 seconds. (Save remaining thyme for another use.) • Add pear, 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt; cook, stirring occasionally, until lightly browned and tender, 2-3 minutes. • Turn off heat. Let pear cool slightly, then transfer to bowl with pickled shallot. Toss to combine. Wipe out pan.
Use pan used for chicken or salmon here.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium- high heat. Add panko and walnuts; cook, stirring, until panko is golden brown, 3-5 minutes. TIP: Keep an eye on the panko—it browns quickly! • Transfer to a small bowl. Season with salt and pepper.
• In a large bowl, toss together arugula, mixed greens, blue cheese dressing, half the pear and pickled shallot (draining first), half the walnut panko, and half the feta. • Taste and season with salt and pepper.
• Divide salad between shallow bowls. Top with remaining pear and pickled shallot, remaining walnut panko, and remaining feta. Serve.
Slice chicken crosswise (skip slicing salmon); serve chicken or salmon atop salad.
Salmon is fully cooked when internal temperature reaches 145°.
