1 tablespoon mild olive or avocado oil
2–3 firm-ripe pears, cored, peeled and cut into slices
1 – 2 tablespoons honey
8 – 12 cups of salad greens and/or baby spinach leaves, rinsed and chilled
1/2 – 3/4 cup each thinly sliced cucumber, radishes, and red bell peppers (optional)
4 ounces Gorgonzola, Ricotta Salata, sheep’s milk feta or soft, mild goat cheese
1 cup chopped, lightly toasted pecans, walnuts or Marcona almonds
1/3 cup olive oil
3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon Rain’s Choice pure Vanilla Extract
salt and pepper to taste
Heat a large frying pan over medium-high heat. Add olive oil and allow to warm. Add pear slices and sauté in oil for 2 minutes on each side. With peaches or nectarines you may need a little more cooking time and less honey. Turn off heat and drizzle honey over pear slices, and gently fruit so that it coats them on both sides.
While pears are cooking, put greens and vegetables into a large salad bowl and mix well. Add warm pears, cheese, nuts and gently mix.
Mix salad dressing ingredients, add juices from pan and pour over salad. Serve right away.
This is a great salad to prepare as a composed salad. First lay greens on plates. Add vegetables, then pear slices, then top with nuts and cheese. Drizzle salad dressing over each salad. Serve poached or rotisserie chicken or steak slices on the side to create a full meal salad.