Yield: 6 servings
Prep Time: 35 min
Cook Time: 8 min
Definitely a salad worthy of making for company!
1 1/2 cups pecan halves (6 ounces)
2 Tablespoons balsamic vinegar
1 Tablespoon whole grain mustard
salt and freshly ground black pepper
1/4 cup vegetable or canola oil
2 medium ripe Anjou or Comice Pears
2 medium Granny Smith apples
3 Tablespoons freshly squeezed lemon juice
1 pound seedless grapes, halved
5 ounces Gruyere cheese, cut into 1/8 x 1 1/2-inch matchsticks
1 head Boston lettuce, leaves separated
1. Preheat oven to 350°F. Spread pecans on a baking sheet and toast in the middle of the oven for 8 minutes, until fragrant. Let cool to room temperature, then chop coarsely.
2. In a small bowl, whisk vinegar and mustard. Season with salt and pepper. Gradually whisk in oil.
3. Core pears and apples and cut them into 1/2-inch dice. Place in a bowl and toss with lemon juice. Add grapes, Gruyere and dressing; toss.
4. Line a platter with lettuce leaves and spoon the salad into the center. Sprinkle the toasted pecans on top.
*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 (via Food and Wine)