|
|
SALADS:
Pear and Apple Salad with
Gruyere and
Toasted Pecans
|
Pear and
Apple Salad with Gruyere and Toasted Pecans |
|
|
|
Delicious...
|
|
1½
cups |
|
pecan halves (6 ounces) |
|
|
2
Tbs |
|
balsamic vinegar |
|
|
1
Tbs |
|
whole grain mustard |
|
|
|
|
salt
and freshly ground black pepper |
|
|
¼
cup |
|
vegetable or canola oil |
|
|
2
medium |
|
ripe
Anjou or Comice Pears |
|
|
2
medium |
|
Granny Smith apples |
|
|
3
Tbs |
|
fresh lemon juice |
|
|
1
lb |
|
seedless grapes, halved |
|
|
5
ounces |
|
Gruyere cheese, cut into 1/8 x 1½-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 ½-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. |
|
|
|
|
Recipe Source |
|
Food and Wine |
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality! would
make it again. "My
husband freaked-out when I served him this salad. It is just
wonderful. He loved it so much. It's definitely worthy of
making for company too!"
-Chicago, IL
|
|
