For the Salad
- 1½ to 2 cups of arugula, mesclun, or any mixed salad greens
- 1 ripe pear, cored and thinly sliced
- 3 tablespoons of Gorgonzola (or any blue cheese), crumbled
- 2 tablespoons or 2 healthy pinches of sliced almonds
- ¼ cup fennel, sliced paper thin or shaved with a mandolin
- 2 teaspoons of dried cranberries or pomegranate seeds
- A healthy pinch or about ¼ teaspoon of coarse sea salt or flake salt
- 1 tablespoon of fresh herbs, tarragon or thyme recommended
- 3 tablespoons of honey-pear vinaigrette or a basic vinaigrette
- 1 ripe pear, any variety
- 1 tablespoon of honey
- 1 lemon, juiced
- 3 tablespoons of avocado, canola, olive, or sunflower oil
- ¼ teaspoon of kosher salt
- 2 sprigs of tarragon or thyme, leaves picked and sliced gently
- ¼ cup of vinegar such as apple cider, white wine, or champagne vinegar
- ¾ cup of oil such as avocado, olive, sunflower, or canola
- 1 tablespoon of honey or mustard like Dijon
- Slice large pieces of the pear away from the core and place them in your blender. You can peel the pear first for a smoother dressing, but the skin adds nutrients and a bit of texture.
- Add the rest of the dressing ingredients and blend until smooth.
- Taste the dressing and add more lemon juice, salt, or oil a little at a time to your liking. Stir in any chopped herbs right before serving.
- Store leftover dressing in an airtight container for up to a week.
Oil & Vinegar Dressing
- For a basic vinaigrette, whisk your vinegar and a little honey or any smooth mustard in a small bowl.
- Slowly drizzle in the oil while whisking constantly. This will emulsify (thicken and stabilize) the dressing.
- Whisk in any salt and fresh chopped herbs to your liking.
- Combine all of the salad greens and ingredients except the pear in a large bowl and season with a small pinch of salt.
- Drizzle in a few spoonfuls of your dressing and gently mix with your hands or tongs to evenly coat it all in the dressing. Then transfer it all to your plate(s) or platter.
- Slice large pieces of the pear away from the core. Then slice the pieces into quarter-inch wide slices. Scatter the pears about the salad.
- Sprinkle the salad with chopped herbs and/or a few granules of coarse sea salt.
- Slice and add the pears last. Ripe pears, especially once sliced, demand a delicate touch and will begin to oxidize (browning of the flesh caused by exposure to the air).
- Taste the dressing as you mix it. For a salad dressing that meets your standards, don't take anyone else's word on how much of any one ingredient. Before you toss the salad ingredients with the dressing, taste it. Bland? Add more salt. Too tart? Whisk in a little more oil. Lack zing? Squeeze a little more lemon juice or vinegar in.
On the Nutrition Information
The nutrient amounts below are based on the recipe as written. Any modifications and substitutions will vary the amount of sugar, carbohydrates, and fat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Caramelizing
- Cuisine: Mediterranean
- Diet: Vegetarian
- Serving Size: 1 Salad
- Calories: 527
- Sugar: 22.7 g
- Sodium: 627.7 mg
- Fat: 40.9 g
- Carbohydrates: 37.3 g
- Protein: 8.9 g
- Cholesterol: 22.2 mg
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