Yield: 4 Servings

Tyler Florence / Food Network

• 2medium shallots, finely sliced
• ½cup grapeseed oil, plus more for pan
• 1Bosc pear, cored (¾ diced and ¼ thinly sliced, for garnish
• 2TBS verjus or ½ lemon, juiced
• 2TBS honey
• Kosher salt and freshly ground black pepper
• 1bunch kale
• 1bunch rainbow chard
• 1bunch beet greens
• ½cup grated Parmigiano-Reggiano
• 1cup toasted walnut pieces

In a medium-sized sauté pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy.

Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool.

Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices

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