Pear and Apple Salad with Gruyere and Toasted Pecans
Definitely a salad worthy of making for company!
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
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.
In a small bowl, whisk the vinegar and mustard. Season with salt and pepper. Gradually whisk in the oil.
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.
Sprinkle the toasted pecans on top, and serve.
*If preparing this recipe as gluten free, just be sure to use a brand of whole grain mustard that is designated as GF.