I was reminded recently of a salad favorite that my college chef Quinn used to make. The basic ingredients of pear, avocado, berry, walnuts and spinach just scream (or softly serenade) “summer.”
For the dressing:
1/4 c. EVOO
1 tsp. dijon mustard
2 Tbs. white wine vinegar
Juice from one whole orange
Whisk all ingredients together. (Never mix EVOO in the blender. It will take on an icky bitterness.)
For the salad:
2 firm pears
walnuts (toasted if desired)
Handful of blackberries or raspberries
To bake the pears:
Choose firm pears for baking. Slice in half, core, and slice a portion off the bottom so they will lie still.
Place in a baking dish and bake at 375 degrees for 15 minutes. The skin will go from green to brownish.
Slice the pear and avocado and combine all ingredients. I crushed the blackberries and strained out the seeds to add a blackberry drizzle to the salad.
Liz’s grandfather’s plane went down in the jungle in World War 2. A school assignment inspired her to learn his story again. Happy Thanksgiving –