Castella Imports

Pear and Walnut Salad with Lime Vinaigrette


1 Small Baguette (cut into 16 thin slices)
Aegean Extra Virgin Olive Oil (for brushing)
1 Garlic Clove (cut in half)
1 Cup Walnuts
7 oz. Castella Grated Parmesan Cheese
14 Oz. Mescalin Leaves
1 Cup Diced Pears
2 Tbsp. Castella Lime Juice
1/2 Tsp. Castella Ground Black Pepper

Salt Lime Vinaigrette:
3 Tbsp. Aegean Extra Virgin Olive Oil
1/4 Cup Castella Lime Juice
2 Tbsp. Raspberry Vinegar 


  1. Preheat the oven to 350 degrees. Brush the baguette slices with olive oil, and then rub the slices with garlic, then place them on a baking tray.  
  2. Bake for 10 minutes, or until crisp and golden.  
  3. Place the walnuts on a baking tray and roast for 5-8 minutes, or until just slightly browned.  Shake the tray to ensure even cooking. Allow cooling for 5 minutes.    
  4. To make the lime vinaigrette, whisk together olive oil, lime juice, raspberry vinegar, 1 Tsp. Salt, 1/2 Tsp. Black Pepper in a bowl.  
  5. Set-aside until ready to use.    
  6. Spread some parmesan cheese on each crouton, then cook under a hot grill for 2-3 minutes, or until hot.  
  7. Place mescaline leaves, pears and walnuts in a bowl, add the vinaigrette and toss through.  
  8. Divide the salad among for serving bowls, and serve with the cheese croutons.      

This recipe makes 4 servings.        

Courtesy of  "Quick & Easy Salads"