2 medium shallots, finely sliced
1/2 cup grapeseed oil, plus more for pan
1 bosc pear, cored
(3/4 diced and 1/4 thinly
sliced, for garnish
2 tablespoons verjus or 1/2 lemon, juiced
2 tablespoons honey
kosher salt and
freshly ground black pepper
1 bunch kale
1 bunch rainbow chard
1 bunch beet greens
1/2 cup grated parmigiano-reggiano
1 cup toasted walnut pieces

1. In a medium-sized saute 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.

2. 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.

3. 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.