Greens With Fruit, Cheese, and Nuts (Mark Bittman)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
  • machine on; a creamy emulsion will form within 30 seconds; taste and add more.
  • vinegar a teaspoon at a time until the balance tastes right to you.
  • Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
  • Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
  • Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
  • Crumble the cheese into small bits; cover and refrigerate until needed.
  • Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
  • When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
  • Chop the nuts coarsely, sprinkle them over all and serve.
  • Other good fruit, cheese, and nut combinations.
  • *grapes, parmesan, pine nuts.
  • *oranges, manchego, almonds.
  • *apricots, goat cheese, pecans.
  • *dried apricots, blue cheese, walnuts.
  • *cantaloupe or honeydew, cotija, pepitas.
  • *blueberries, asiago, pistachios.
  • *dried plums, feta, hazelnuts.
  • *dried pineapple, Brie, cashews.
  • *peaches, ricotta salata, pecans.
  • *plums, fontina, almonds.
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