Asian Pear Salad

Submitted by kitty.rock

"This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time."

 

• Ready In: 10mins
• Ingredients: 12
• Yields: 4 1/2 cup servings
• Serves: 4

ingredients

• 1 Asian pear, peeled and medium dice
• 1⁄2 head radicchio, core removed, sliced thin
• 2 cups baby greens (beet greens, spinach, or arugula)
• 1⁄4 cup crumbled blue cheese
• toasted pecans, crushed (optional)
• 2 tablespoons extra virgin olive oil
• 3⁄4 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1⁄4 teaspoon sugar or 1/4 teaspoon honey
• kosher salt (to taste)
• fresh ground pepper (to taste)
• 2 shallots, small dice

directions

1. In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
2. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
3. Add the shallots to the vinaigrette then set aside.
4. When serving, dress the greens lightly, season to taste, and serve immediately.

Reviews

[Sweet Baboo]

Last night I served this salad to start the meal, composed on individual plates with the dressing drizzled on top. It was visually appealing, as well as delicious, and everyone raved. I used tiny organic spinach greens, a mild creamy blue cheese, and a generous amount of the optional roasted pecans (which should not be optional IMHO).

 

[PaulaG]

I cheated and used a spring mix which had radicchio in it. The cheese was crumbled feta and I agree with the other reviewer, the toasted pecans is a must. The dressing is very easy to put together and the crowning touch to this salad. Made for *PAC Spring 2009*