Pear Salad
The salad has the perfect balance of sweet and tart, and I love the blend of textures. It’s one of those easy to throw together recipes that is set to impress everyone at the dinner party. Everyone loves a good strawberry salad but fall needs its own seasonal salad and this should be it! Try it soon while pears are in their seasonal prime!
Ingredients You’ll Need for This Recipe
Extra virgin olive oil Balsamic Vinegar Honey Dijon mustard Shallot Walnuts Butter Brown sugar Spring salad and spinach blend Parmesan Pears Cranberries
How to Ripen Pears Quicker?
To speed the ripening process up place pears in a paper bag with a ripe banana or apple, keep at room temperature (this should speed the process by a couple days).
How to Tell When They’re Ripe?
Pears should yield slightly to pressure when pressed near the stem when they’re ripe and ready to eat. To prolong their shelf life store in the fridge. It obviously won’t stop ripening but it will delay it. You don’t want to use crunchy, sour unripened pears or soft mushy, mealy overripe pears in this recipe so try to plan accordingly based off what you found at the store.
Be Gentle with Them!
Pears are easily susceptible to bruising and abrasion so handle them gently and store them in a single layer.
Which Type of Pear is Best?
I’ve made this salad with both anjou pears and bartlett pears and both are great (so go with what’s ripe/on sale). Anjou have a slightly thicker skin but it’s still tender so no need to peel.
Can I Use Pecans?
Of course pecans are another good choice in place of walnuts if that’s what you’ve got on hand.
Can I Use A Different Cheese?
I do love the parmesan here (and those thin shaved slices are something new for a change in salad) but gorgonzola or goat cheese would also work here if you’ve got some to use up.
Tips for This Salad
Cut the pears and dress the salad right before you serve it. Pears can start to brown a bit where cut (that delicate skin) and the dressing will start to wilt the salad if it sits. The dressing can be made a day or two ahead and chilled. Stick with dark balsamic vinegar instead of the white balsamic. It has a more tart, stronger flavor that works better in this recipe.
More Pear Recipes You’ll Love
Pear Bacon and Brussels Sprout Salad Apple Mandarin and Pear Salad with Orange Poppy Seed Dressing Pear Goat Cheese and Italian Sausage Pizza
