3 hours ago
Friday, January 7, 2011
It's winter time. That means pears. I never know which pear is what and which pear tastes best. Anjou, Comice, Red, Bartlett. I am not a huge fan, so I have never done the pear taste test.
In this salad, I combined 3 different varieties.
Normally, I would add candied walnuts to this salad. But my neighbor Valerie makes the most addictive candied pecans for Christmas, which I don't usually share with anyone.
Well, this year I was feeling generous, so decided to add a few of them to the salad.
Don't toss the salad until you are ready to serve it, or the greens will wilt.
Salad of Pears, Candied Pecans & Blue Cheese:
large container of mixed salad greens
1/4 cup of candied nuts
1 cup of crumbled blue cheese
3 pears, any variety, or mixed, cored and sliced thin
Dressing (from Epicurious):
3 tbsp lemon juice
1 small shallot, minced
1 tbsp Dijon mustard
1/2 cup olive oil
Drizzle a small amount of the dressing on the greens and toss lightly.
Arrange the cheese, nuts and sliced pears on top and drizzle some more of the dressing on top.
The 2 random winners of the Ottolenghi Cookbook are Simone "who is going to eat more veggies in the new year" and Melanie "who grew up eating well without even noticing it, and is sticking to her routine!".
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