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?

Pear-adise Salad

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Ingredients

  • 2 cups spring greens
  • 1 ripe pear
  • 1/2 tomato, chopped
  • 1/2 ounce goat cheese
  • 1 ounce pecans, I toasted mine with cinnamon

Instructions 

  • Combines all ingredients on a dish and top with dressing of choice.

Notes

inspired by Traverse Magazine, March 2009

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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Three cheers to eating a salad with some actual vegetables.

Even if I did eat 7 brownies afterward.