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Thursday, November 27, 2008

Asian Pear Salad with Walnuts

I chose Asian pears for this salad primarily because it's easy to tell when they're ripe... and the were ripe yesterday! They have a beautiful brown speckled skin and a crunchy, almost apple-like texture that begs to be put in a salad. I made a quick orange vinaigrette but it would be tasty with just olive oil and lemon juice.

For the salad:
Baby arugula
3 Asian pears
1/2 cup toasted walnuts
Goat Cheese (optional)

For the dressing:
1/4 c. orange juice (reduce it if you're so inclined)
1/4 c. balsamic vinegar
1 t. coarse-grain mustard
1 t. honey or raw sugar
1/2 t. kosher salt
1/3 c. good extra virgin olive oil

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