Pears are one of those fruits I truly adore, but I hardly ever buy many.
I can never seem to pick a really good one — you know what I mean.
Maybe I just don’t know how to choose them?
I grew up loving those old-fashioned pears in syrup. Maybe I never find a good fresh pear because I expect that same candied sweetness. Why can’t everything taste like that?
I spotted this salad in an old issue of Traverse magazine, and it sounded irresistible.
When a salad without bacon or heaps of cheese sounds appealing to me, you know it’s special.
The real surprise was the dressing I used.
I tossed the greens with a cinnamon-pear balsamic and olive oil, and it was fantastic. Paired with a handful of cinnamon-toasted pecans, the salad was something I actually enjoyed. The cinnamon pecans are effortless — just toast pecans in a skillet for a few minutes with a light sprinkle of cinnamon, stirring constantly until fragrant.
To be honest, I probably loved the salad because of that balsamic, but hey — whatever makes a salad sing, right?
Pear-adise Salad
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Ingredients
- 2 cups spring greens
- 1 ripe pear, sliced
- 1/2 tomato, chopped
- 1/2 ounce goat cheese, crumbled
- 1 ounce pecans, toasted with cinnamon if desired
Instructions
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Combine the spring greens, sliced pear, chopped tomato, crumbled goat cheese and toasted pecans on a serving dish. Drizzle with a cinnamon-pear balsamic and a little olive oil, then toss gently to coat. Serve immediately.
Notes
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I appreciate you so much!
Three cheers for eating a salad with actual vegetables.
Even if I did eat seven brownies afterward.