Pecan/Pear Salad w/ Poppyseed Dressing

Most everyone seems to loves this salad. The pears can be trickier to find on occasion, but apples can substitute. I’ve also stocked up on dried pears when I’m at my fancy natural foods market. Then when I’m in a pinch, having company over at the last minute, I can make this salad using the dried pears.

You can use a blender to mix the dressing, but it’s nice to mix it in a bowl—less clean-up. It’s also easy to make a smaller batch of the dressing. Vary the salad by leaving out the blue cheese or replacing it with crumbled goat cheese. Serves 8-10.

For dressing, heat 30 seconds in microwave, until sugar dissolves when stirred:

>¾ c. sugar > ⅓ c. white vinegar

Add to bowl and stir well:

> 2 tsp. prepared Dijon, or similar mustard > 1 scant tsp. salt

Last, blend in:

> 1 c. olive oil > ½ Tbs. poppy seeds

 

This will make enough dressing for two big salads. Use about half of the dressing over the following, reserving the rest for another salad:

> 2 heads Romaine, chopped > 2 or 3 thin-sliced pears, dipped in lemon > ⅔ c. pecans, toasted if desired > (Optional) 4 oz. blue cheese, crumbled

 

P.S. Order From the Land of Milk and Honey, online at Winepress Books. (Or at Amazon.com)