Featuring red Anjou pear, pomegranate arils, and blood orange, this tantalizing salad sings with flavor and color. The aromatic dish is dressed with delicate Pear Vinaigrette infused with pear vinegar and a heady mixture of chopped fresh herbs.
Seasonal Green Salad with Pear Vinaigrette
2015-12-14 21:38:34
Makes 6 to 8 servings
Ingredients
- 1 (6-ounce) bag spring mix lettuces
- 1 head frisée, washed and trimmed
- 1 red Anjou pear, cored and thinly sliced
- ÂĽ cup pomegranate arils
- 1 blood orange, peeled and cut into segments
- 1/3 cup toasted pecans
- 6 to 8 slices pancetta, cooked and crumbled
- Pear Vinaigrette (recipe follows)
Instructions
- In a large bowl, combine lettuces, frisée, pear, pomegranate arils, orange segments, pecans, and pancetta. Drizzle with Pear Vinaigrette just before serving.
Victoria https://victoriamag.com/
Pear Vinaigrette
2015-12-14 21:39:55
Makes about 1½ cups
Ingredients
- ½ cup pear nectar
- 1/3 cup Anjou pear vinegar*
- ÂĽ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh tarragon
- ½ teaspoon coarse salt
- ÂĽ teaspoon ground black pepper
- ½ cup olive oil
Instructions
- In a small bowl, combine pear nectar, pear vinegar, mayonnaise, and mustard; whisk until smooth. Add chives, rosemary, thyme, tarragon, salt, and pepper; whisk to combine. Continue whisking, and slowly drizzle in olive oil. Store in an airtight container in the refrigerator for up to 2 weeks. Whisk before serving.
Notes
- *For testing purposes, our test kitchen used Cuisine Perel D’Anjou Pear Vinegar, which can be purchased at some supermarkets or online at cuisineperel.com.
Victoria https://victoriamag.com/
