Pear and Pecan Salad

A great salad for Autumn. The juicy sweet pears contrasts so well with the peppery rocket and earthy flavour of the toasted pecans. Use baby spinach leaves, mizuna or mesculin if you don't have rocket.

  • 2 ripe but firm bartlett pears, sliced.
  • 4 handfuls rocket
  • 1 1⁄2 c organic pecans
  • 2 T Apple Cider Vinegar
  • 1 tsp seeded mustard
  • 1 pinch cinnamon
  • 1 t raw honey
  • 1 Pinch Sea Salt
  • 6 tbsp extra virgin olive oil
  • freshly ground black pepper
  • lemon juice

In small jar, mix together vinegar, mustard, honey, cinnamon, salt and 1/4-teaspoon pepper. Add the olive oil and then shake to combine.

Slice the pears longwise, and combine with lemon juice to prevent browning.

In a heavy frying pan, toast the pecans over a low heat, stirring carefully as they burn quickly.

To serve, toss greens with dressing. Add pears and toss to coat. Sprinkle with pecans.

Yield
4
Prep Time
15 minutes

Notes

For variety, use lime juice in place of lemon and use pistachios or macadamia nuts.

For the classic side salad, slice parmesan or other aged cheese into the salad after adding the dressing.

Herbs such as flat leaf parsley can be added to boost the nutrients of this salad, and you can add flax seed oil or pumpkin seed oil to the dressing in place of some of the olive oil.

Try using Nashi pears in place of the bartletts, delicious and juicy!