Bartlett pears have a relatively short season, even though you may find them in the market year-round. It is in the fall that they are at their ultimate best, juicy yet firm and full of fruit-forward pear flavor. It is at this time that I find ways to highlight their simple magnificence. This quick and unassuming presentation is just the platform!

ONWARD:

Pears with skin intact are the best way to go for ultimate nutritional benefit. As a chef, I was taught and taught others to peel fruits of all kinds. It is, however, the peels that afford the most beneficial nutrients. Find them appealing, but do not peel. Encourage their flavor with fresh dill and untoasted pecans. Yes, I used to toast nuts but no longer do I waste time destroying nutrients, thank you. If possible, search for sweet pear balsamic vinegar but fret not and use white balsamic vinegar if needed. The blue cheese is not necessary though, the tangy and creamy nature pairs well with the sweet pear flavor. This all comes together quickly leaving more time to mind-fully enjoy!

Both white balsamic and pear infused white balsamic vinegar shown here. Choose just one.

4 side salads

INGREDIENTS:

¼ cup avocado oil

2 tablespoons pear balsamic vinegar or white balsamic vinegar

⅛ teaspoon sea salt

⅛ teaspoons black pepper

2 cups baby lettuce (about 2 ounces

½ cup red cabbage, sliced

½ small red onion, sliced thinly

1 tablespoon fresh dill, chopped

1 large Bartlett pear, cored, cut into small pieces

20 pecan halves

½ cup blue cheese crumbles

DIRECTIONS:

Toss the avocado oil, vinegar, salt, and pepper in a small jar or whisk together in a small bowl.
Toss the lettuce, cabbage, onion, dill, and pear together in a large bowl with the vinaigrette placing on chilled salad plates and top with pecan halves and blue cheese crumbles.

Bartlett pear

salads

vegetarian

Yield: 4 side servings

Author: chefsharingthetable.com

Pear Pecan and Blue Cheese Salad

Pears with skin intact are the best way to go for ultimate nutritional benefit. As a chef, I was taught and taught others to peel fruits of all kinds. It is, however, the peels that afford the most beneficial nutrients. Find them appealing, but do not peel. Encourage their flavor with fresh dill and untoasted pecans. Yes, I used to toast nuts but no longer do I waste time destroying nutrients, thank you. If possible, search for sweet pear balsamic vinegar but fret not and use white balsamic vinegar if needed.

prep time: 15 Mcook time: total time: 15 M

ingredients:

¼ cup avocado oil
2 tablespoons pear balsamic vinegar or white balsamic vinegar
⅛ teaspoon sea salt
⅛ teaspoons black pepper
2 cups baby lettuce (about 2 ounces
½ cup red cabbage, sliced
½ small red onion, sliced thinly
1 tablespoon fresh dill, chopped
1 large Bartlett pear, cored, cut into small pieces
20 pecan halves
½ cup blue cheese crumbles

instructions:

How to cook Pear Pecan and Blue Cheese Salad

Toss the avocado oil, vinegar, salt, and pepper in a small jar or whisk together in a small bowl.
Toss the lettuce, cabbage, onion, dill, and pear together in a large bowl with the vinaigrette placing on chilled salad plates and top with pecan halves and blue cheese crumbles.

Calories

283.44

Fat (grams)

23.93

Sat. Fat (grams)

5.06

Carbs (grams)

14.43

Fiber (grams)

3.60

Net carbs

10.83

Sugar (grams)

8.44

Protein (grams)

6.37

Sodium (milligrams)

262.06

Cholesterol (grams)

12.63

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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