Grapeful Mixings

What do you do with bits and pieces of fruits and cheese in your fridge drawers? You make great salads of course ! I love creating meals from scratch using whatever is on hand and blending different textures and flavors; I rarely measure anything except when baking because then kitchen math is necessary for successful results :-) I like bosc pears best, but any firm juicy pear will be fine; do not use iceberg lettuce: it is tasteless and watery. Butter lettuce, oak leaf and frisee are a nice mix, as are romaine and endive.

• Ready In: 10 mins
• Serves: 2-4
• Yields: 2 main

Ingredients

• 1  butter lettuce, leaves torn by hand
• 4  leaves red leaf lettuce, torn by hand
• 4  leaves romaine lettuce, torn by hand
• 1  granny smith apple, seeded & diced
• 1 1⁄2 cups white seedless grapes, halved
• 1  bosc pear, seeded & diced
• 2  carrots, grated
• 3  celery ribs, sliced
• 1⁄4 cup  pecorino cheese, grated

• Dressing Ingredients

• 4  tablespoons raspberry vinegar or 4  tablespoons  balsamic vinegar
• 8  tablespoons olive oil
•  salt & pepper

Directions

1. wash lettuces in fresh cold running water and dry; tear leaves into a serving bowl.
2. wash apple & pear, seed & dice, add to bowl with lettuces.
3. gently toss salad.
4. wash celery, slice & add to bowl.
5. wash carrot & grate or julienne, add to bowl.
6. gently toss salad.
7. wash grapes, halve & add to bowl.
8. grate pecorino over bowl.
9. gently toss salad - by doing this you mix ingredients little at a time and don't "shock" them all at once.
10. make dressing in a separate bowl or squeeze bottle and add half, see how much it covers the salad and then add the rest if you wish.