A perfect balance of flavors and textures, this salad is sure to become a favorite first course to enjoy while supper cooks. Replace the pecans with Sweet Spiced Nuts (page 261) for a special touch.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Rinse and dry the salad greens. Cut the pears in half, core them, and cut into matchsticks or thin slices. Lightly coat the pears with a little dressing to prevent discoloration.
Step 2
In a large salad bowl, toss together the greens and pears. Sprinkle the top with cheese and pecans. Pass the vinaigrette at the table.
Ingredient Notes
Step 3
You can purchase grated cheese, but Parmesan looks and tastes even better if you buy it in a chunk and use a coarse grater to shred it or a sharp vegetable peeler to make curls.
Step 4
This salad is also good with blue cheese or chèvre.
Serving & menu ideas
Step 5
Perfect with Creamy Lemon Pasta (page 18) or Baked Stuffed Tomatoes (page 49).
