Essentially this salad is all about the dressing, the toppings are just delicious accessories. Having no walnut oil, I used pecan oil, but kept all other ingredients the same. Once emulsified, I found the dressing too sweet, but didn't want to add additional vinegar, so I squeezed in about a tsp. of grainy dijon mustard. By doing so, the sweetness was reduced and it perfectly balanced the brown sugar/ maple notes. I tossed red leaf lettuce in the dressing, added sliced pears and topped with crumbled goat cheese. Simple, a little different and even holiday-table worthy. Thanks.
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Essentially this salad is all about the dressing, the toppings are just delicious accessories....