Pear Crunch Salad Food

PEAR SALAD WITH BALSAMIC AND WALNUTS

Steps:

• Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
• Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

PEAR CRUNCH SALAD

Steps:

• Chicory (also know as endive) has quite a bitter taste, which contrasts perfectly with the sweetness of the pear and the creaminess of the cheese. It's delicious with walnuts crumbled over the top too, if you like.
• Pick out and discard any tatty watercress leaves, then place into a serving bowl.
• Trim the bases of the chicory, then finely slice them and add to the bowl.
• Cut the lemon in half.
• Squeeze most of the juice into the jar, using your fingers to catch any pips.
• Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
• Put the lid securely on the jar and shake well.
• Have a taste and see whether you think it needs a bit more lemon juice or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your salad.
• Remove the pear stalk and finely slice the pear into rounds (core and all), then use good knife skills to carefully cut the slices across into matchsticks.
• Scatter the pear over the watercress, then squeeze over the remaining lemon juice to stop the pear turning brown.
• Crumble over the blue cheese.
• Drizzle over the dressing and gently toss together so everything is nicely coated, then serve.

CRUNCHY PEAR AND CELERY SALAD

Steps:

• Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
• Whisk vinegar, honey, and salt in a large bowl until blended.
• Add pears; gently stir to coat.
• Add the celery, cheese, and pecans; stir to combine. Season with pepper.
• Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled.

CRUNCHY PEAR AND CELERY SALAD

Steps:

• Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
• Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
• Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
• Serve either chilled or at room temperature.
• NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
• VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.