Pear and Apple Salad with Gruyere and Toasted Pecans

Love, love, LOVE this salad recipe:  Pear and Apple Salad with Gruyere and Toasted Pecans

Pear and Apple Salad with Gruyere and Toasted Pecans

Yield: 6 servings

Prep Time: 35 minutes

Cook Time: 8 minutes

Pear and Apple Salad with Gruyere and Toasted Pecans

Definitely a salad worthy of making for company!

Ingredients:

  • 3/4 cup pecan halves
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon whole grain mustard
  • salt and freshly ground black pepper
  • 1/4 cup vegetable or canola oil
  • 1 head Boston lettuce, chopped
  • 6 ounces spinach, chopped
  • 2 medium ripe Anjou or Comice Pears
  • 2 medium Granny Smith apples
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 pound seedless grapes, halved
  • 5 ounces Gruyere cheese, chopped

Directions:

  1. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast in the middle of the oven for 8 minutes, or until fragrant. Let cool to room temperature, then chop coarsely.
  2. In a small bowl, whisk the vinegar and mustard. Season with salt and pepper. Gradually whisk in the oil.
  3. Place the lettuce and spinach in a medium salad bowl and toss together.  Core the pears and apples and cut them into 1/2-inch dice. Place in a separate bowl and toss with the lemon juice. Add the pears and apples to the salad bowl along with the grapes, Gruyere and dressing; toss.
  4. Sprinkle the toasted pecans on top, and serve.

Tips:

*If preparing this recipe as gluten free, just be sure to use a brand of whole grain mustard that is designated as GF.
SOURCE: RecipeGirl.com (adapted from Food and Wine)

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