Saturday, October 24, 2009

Pears with Asiago, Cashews, and Balsamic Vinaigrette

This recipe was an accident.  I was trying to make just a quick salad to go with some pizza, but I completely forgot to buy any lettuce.  In our American, "iceberg lettuce + ranch = salad" minds, this may have been seen as a terribly tragedy.  However, will just a little mind-freeing, creativity, and reassurance that these flavors actually do work together surprisingly well, the salad was prepared and presented sans lettuce.  The show must go on.  It actually worked really well.  The sweet pears and salty cheese work together really well, and the vinaigrette and cashews are a great accompaniment.

So forgot the lettuce.  You don't need it.  Take all of the good tasting things in the salad (which typically isn't the lettuce), and serve that with just a little dressing.  All of the goodness without the fluff.  Go on--live dangerously.  You can do it.

Pears with Asiago, Cashews, and Balsamic Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • pinch salt
  • 3 large d'Anjou, Bartlett, or comice pears, cut lengthwise into slices
  • Asiago cheese,  made into curls with a vegetable peeler
  • roasted cashew halves
Whisk together the oil, vinegar, honey, and salt.  Toss gently with the pear slices. Layer the pears slices on a serving planner or individual dishes.  Top with the cheese curls and cahsews, and serve immediately.

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