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Italian Salad with Pears 8

Italian Salad with Pears, Shaved Parmesan and Honey-Balsamic Vinaigrette

Italian salad with pears, shaved Parmesan and honey-balsamic vinaigrette is a perfect combination of sweet, salty, sour and bitter flavors.
Course Salads
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 205kcal
Author Marsha Maxwell


  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon crushed garlic
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon freshly ground black pepper or more to taste
  • 2 oz. Parmesan cheese
  • ¼ cup pine nuts or walnut pieces
  • 8 cups mixed salad greens such as arugula, spring mix, spinach or leaf lettuce
  • 2 pears
  • ¼ cup lemon juice optional
  • ¼ cup water optional


  • Prepare the dressing by pouring the olive oil, balsamic vinegar, honey, garlic, salt and pepper in a Mason jar or salad dressing cruet. Shake to combine thoroughly and set aside.
  • Take the Parmesan cheese out of the refrigerator so it can reach room temperature.
  • Toast the pine nuts or walnut pieces by heating in a dry frying pan over medium heat, stirring occasionally, for about 5 minutes or until they are fragrant and beginning to brown. Set aside.
  • Shave Parmesan cheese using a vegetable peeler. Set aside.
  • Wash and dry the salad greens. Cut each pear in half, and scoop out the center of the core with a spoon. Remove the stem and blossom portions of the core with a knife. Place each pear half flat side down on a cutting board, and slice the pears thinly lengthwise.
  • To keep pear slices from browning, dip in a mixture of ½ lemon juice and ½ water (optional).
  • Assemble the salad by layering salad greens, pears, nuts and Parmesan. Drizzle with honey-balsamic vinaigrette.


15g fat, 13g carbohydrate, 5g protein per serving (1/6 recipe)