This salad is packed with flavor. It’s been on my “...to make list” for a couple of weeks, but I just hadn’t figured out what to pair it with (pear it with?! ). It has so much going on that it sort of steals the show. I finally decided to just make it for lunch, on its own. Good decision.
The figs and pears are both so sweet and lovely--the blue cheese contrasts perfectly with them. But it’s that lemon dressing that really does it for me--SO GOOD. Absolutely delicious when it all comes together.
Now that I’ve made it, I can see that this would be a beautiful salad for a summer dinner party with simple, grilled meat. It’s really quite elegant, and makes a perfect summer salad.
Ingredients
4 cups baby greens
1 d’anjou pear, cored and thinly sliced
6 fresh figs, sliced in half
1/4 cup blue cheese crumbles
1/4 cup chopped pecans, toasted
Lemon Vinaigrette
1/4 cup olive oil
juice of 1 lemon (about 1/8-1/4 cup)
1/2 tsp lemon extract
1 Tbsp lemon curd
1 tsp honey
1/2 tsp dijon mustard
1/2 tsp sea salt
Blend the dressing until smooth.
Place the greens on each salad plate or bowl. Distribute the fruit, blue cheese and toasted pecans on top of each. Drizzle each with vinaigrette and serve.
Serves 4
Adapted from Paula Deen and The Food Network.
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