Saturday, January 26, 2013

Day 26: Anjou Pear Salad with Tunisian Dates and Warm Walnut Vinaigrette

This morning I was thinking about what to make for today's blog post.  So, I took a look at what I had on hand and ended up with a salad that is a new favourite of mine. It's light and subtly sweet while satisfying at the same time.

2 ripe anjou pears, thinly sliced
4-6 Tunisian dates, chopped
1 small shallot, finely chopped
goat's cheese
1/3 cup walnut oil
2 T red wine vinegar
cracked black pepper
lemon juice, to prevent pears from turning brown

1) Coat pear slices with lemon juice and arrange on plates.
2) Arrange tiny pieces of the goat's cheese on top of the pears and add walnuts and dates.
3) In a small pan, saute shallots in oil on medium heat until shallots are softened.  Do not heat on high.
4) Remove pan from heat and transfer to a small bowl. Add vinegar and pepper. Whisk until combined and spoon over pears.


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