Asian Pears with Baby Greens
Mary Taylor
These stunning Asian Pears were a gift from our friend Mansing who’s mastered the art of growing all sorts of unusual vegetables in this crazy Colorado climate. Mansing, thank you so much for bringing life into our kitchen! Asian Pears are crisp and juicy with an ambrosial quality to their delicate flavor. They are delightful sliced and eaten as a snack, but also are a worthy addition to almost any green salad. They’re complimented here with candied nuts, olives, vegan feta cheese and a light ginger dressing.
yield: 4- servings | prep time: 25 minute
ingredients
5 cups mixed baby greens, washed
1 beet, peeled and grated
3 small Asian Pears (or one large)
1/2 cup candied nuts*
1/3 cup crumbled feta (vegan or not)
10 green olives, sliced
1 1/2 tablespoons rice vinegar
4 tablespoons olive oil
2 teaspoons finely minced ginger
1 teaspoon honey or agave
Salt and pepper to taste
Toasted sesame oil (optional)
directions
Arrange the greens, beets, pears, nuts, feta and olives on individual or one large serving plate.
In a small bowl, whisk together the rice vinegar, olive oil, ginger, sweetener, salt and pepper.
Toss salad with dressing just before serving or serve alongside for guests to add as desired.
For an optional flavor boost, sprinkle just a couple of drops of toasted sesame oil on the salad before eating.
* See a recipe for maple walnuts in our Mint Scented Celery Salad recipe. For crisper nuts, omit the butter in this recipe, but cook otherwise as directed.