Green Salad with Pears and Grapes

Farm to Table

Last weekend we were invited to dinner with friends and our hostess asked me to bring a salad with fruit (not a fruit salad because I asked.)  This threw me for a loop.  Then she suggested pears.  Ah ha!

Everyone has had pear salad with onions and blue cheese.  It can be tricky because the pears turn brown after they are sliced.  I threw the salad together ten minutes before we left  and took the pears along with me to add just before we sat down along with the emulsified vinaigrette.  The salad was a hit––I think because of the grapes.

Green Salad with Pears and Grapes

Lettuce, endive, basil, all chopped & mixed
Red onion thin sliced and quartered
Avocado diced
Cucumber seeded, thin slice then in half
Red grapes cut in half
Toasted hazelnuts (walnuts would also be good)
Blue cheese crumbled
Pears:  sliced in mouth sized pieces, place in small bowl with a couple of tablespoons of mild (like Meyer) lemon juice or one tablespoon lemon juice and one tablespoon water just before serving.  Toss gently then remove pear slices and let drain briefly on a paper towel before adding to salad.
Dressing:  Olive Oil, red wine vinegar, salt, pepper.  Whip with a fork until thick and creamy.

From Corning Tasting Room