Farmers' Market Salad

• 1 cup shelled walnuts
• 1/4 cup olive oil
• 2 tablespoons miso paste
• 2 tablespoons white wine vinegar
• 2 teaspoons honey
• Juice of 1 lemon
• Freshly ground black pepper
• Salt
• Two 5-ounce packages mixed baby greens
• 2 pears, thinly sliced
• 4 ounces crumbled feta

1. Preheat the oven to 350 degrees F.
2. Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle.
3. Chop the walnuts and reserve.
4. In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper.
5. Whisk until well blended.
6. Taste, and adjust the seasoning with salt and more pepper if necessary.
7. In a large bowl combine the greens, pears, feta and toasted walnuts.
8. Add the dressing and toss to evenly coat.
9. Transfer the salad to serving plates and serve immediately.

walnuts, olive oil, miso paste, white wine vinegar, honey, lemon, freshly ground black pepper, salt, baby greens, feta

Taken from www.foodnetwork.com/recipes/daphne-brogdon/farmers-market-salad.html (may not work)