Pollan Signature Salad Recipe | PBS Food

Pollan Signature Salad



  • For the Dressing
  • ⅓ cup white balsamic vinegar
  • 1 tablespoon raspberry vinegar, champagne vinegar, or sherry vinegar
  • 1½ teaspoons Dijon mustard
  • ⅓ cup grapeseed oil
  • 2 tablespoons extra virgin olive oil Sea salt
  • Freshly ground black pepper
  • For the Salad
  • 5 to 7 ounces mesclun or mixed baby greens
  • ½ cup chopped Caramelized Walnuts (page 263, or your favorite store- bought)
  • ½ Bosc pear (cut lengthwise), cored, and thinly sliced
  • ⅓ cup shaved Parmesan cheese


  1. For the Dressing
    In a glass jar with a lid or in a small mixing bowl, combine the vinegars, mustard, grapeseed oil, olive oil, ⅛ teaspoon of salt, and pepper to taste. Shake the jar vigorously or whisk in the bowl to emulsify.
  2. For the Salad
    Place the mesclun in a large salad bowl. Pour on half the dressing and toss the greens to coat. Add the walnuts, pear, and more dressing to taste (taking care not to overdress) and toss again. Top with the Parmesan cheese shavings and serve.
Presented by:
Produced by: