Pears are one of those fruits that I absolutely adore but I never buy many of.
I can never seem to get a “good” one, if you know what I mean.
Perhaps I just don’t know how to pick ‘em?
I really love those old school pears in syrup. I probably can’t ever find a good pear because I expect them to taste like the ones in syrup. Why can’t everything taste that good?
I spied this salad in an old issue of Traverse magazine and it sounded delicious to me.
And you know when a salad that doesn’t contain bacon or loads of cheese sounds tasty to me, it must mean something.
The kicker was how I dressed this salad.
I used a cinnamon-pear balsamic combined with olive oil, and let me tell you that it was fabulous. Combined with some cinnamon-toasted pecans, it was a salad I actually enjoyed. The cinnamon pecans are really easy too – just add them to a skillet with a sprinkle of cinnamon and toast for a few minutes, constantly turning.
If we are being honest, I probably liked the salad so much because of the balsamic, but… whatever works, right?
inspired by Traverse Magazine, March 2009
2 cups spring greens
1 ripe pear
1/2 tomato, chopped
1/2 ounce goat cheese
1 ounce pecans (I toasted mine with cinnamon)
Combines all ingredients on a dish and top with dressing of choice.
Three cheers to eating a salad with some actual vegetables.
Even if I did eat 7 brownies afterward.