Chipotle Pear, Pecan and Tossed Greens with a Chipotle, Orange Vinaigrette

 

What do you do when you have leftovers and no idea of how to use them? I pondered how to use those leftover chipotle pears and juice (a recipe from Sharing the Table Cookbook) from a recent party. So I thought a tossed green salad might be interesting. Pairing just the right lettuces, vinaigrette, and garnishes could be a challenge and I love food challenges. So here is the recipe that should please.

4 side-salad servings

INGREDIENTS:

Vinaigrette

1 tablespoons Orange Muscat Champagne vinegar

1 tablespoon chipotle pear liquid from the chipotle pears on page 106

3 tablespoons walnut oil

Salad

1 cups mixed soft lettuce, torn into bite-size pieces

1 cups baby arugula

1 cups hearts of romaine, light green parts only

4 radishes, thinly sliced

1 tablespoon thinly sliced fresh mint

1 cups chipotle pears from the chipotle pears on page 106

½ cup candied pecans

sea salt and fresh ground black pepper to taste

optional: mild, soft cheese like burrata or fresh mozzarella or avocado

DIRECTIONS:

1.     Place the vinegar, chipotle juice and oil in a small jar. Shake just before tossing with the salad.

2.     Toss the soft lettuce, arugula, romaine, radishes, mint and vinaigrette together. Taste, Think, Transform with salt and pepper. Place on chilled salad plates.

3.     Top with chipotle pears, pecans and optional cheese or avocado.

I purchase the Orange Muscat Champagne vinegar and the candied pecans from Trader Joe's

Linda Hierholzer