Dandelion Greens with Pears, Croutons and Candied Walnuts

Description
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Ingredients

 * 1 bunch fresh spinach
 * 1 bunch dandelion greens
 * 1/2 bunch arugula
 * 1/2 bunch watercress
 * 3/4 cup Creamy Lemon-Tahini Dressing, "Super" Green Dressing or Apple-Flax Vinaigrette (/August '00/p. 49, 50)
 * 2 Asian pears, cored, quartered lengthwise and cut into 1/4-inch-thick slices
 * tempeh croutons
 * 1/2 cup olive oil
 * 1/2 cup apple cider
 * 1/4 cup cider vinegar
 * 2 Tbs. shoyu, tamari or reduced-sodium soy sauce
 * 8-oz. pkg. tempeh, cut into 1/2-inch squares
 * 1 cup walnut halves (4 oz.)
 * 1/4 cup maple syrup

Directions
Make croutons: Preheat oven to 325 °F. In small bowl, whisk together oil, Cider, vinegar and shoyu. Add tempeh and mix well. Spread in medium baking dish and bake until golden, about 1 hour. Set aside to cool.

In medium skillet over medium heat, toast walnuts until fragrant, shaking pan occasionally, about 3 minutes. Remove from heat; cool briefly. Add maple syrup and return to medium heat. Stir until syrup has coated and hardened on walnuts, 2 to 3 minutes. Transfer to parchment paper, spreading them out to avoid clumping. Cool.

In large bowl, toss Pears and all greens with dressing of choice and divide among plates. Sprinkle each with some tempeh croutons and toasted walnuts and serve.