Sunday, April 29, 2012

Greens with Pears, Asiago and Cashews

As you know, I am a big fan of delicious salads.  This is a recipe for a wonderful salad that you can change to your heart's content.  This is the basic, but don't be afraid to add something else and experiment!  The dressing is divine and tastes so good with so many other salads!

4 Cups assorted greens (I love getting organic spring mix)
2 ripe pears, cored and thinly sliced (red anjou pears are my favorite)
2 oz. Asiago cheese, shaved with a vegetable peeler
1/2 C unsalted cashews, toasted

Dressing:
5 T olive oil
2 T balsamic vinegar
1 t honey
1 t Dijon Mustard
1 T finely chopped green onion (If I don't have any on hand, I shake in some dried chives)
Salt and freshly ground black pepper, to taste

In a cruet, combine olive oil, vinegar, honey, mustard, green onions, salt and pepper.  Shake well and set aside. (If you don't have a cruet, it is easy to put this into a small mixing bowl and wisk together.)  In a large bowl, combine the greens and about 2/3 of the dressing.  At this point you can add the other ingredients and toss together (which is what I do when we are just having a family dinner and I don't want to be too fussy), or for a beautiful presentation, divide among individual salad plates.  Arrange pear slices over greens in a spiral pattern.  Drizzle additional dressing.  Top with shaved Asiago slices and toasted cashews.

Feel free to experiment with this one girls!  Use apples instead of pears, add craisins, switch the asiago cheese for feta, toast some slivered almonds instead of using cashews or do all of it!

1 comment:

  1. We have the same recipe but we can't remember what book it came from. We know it is on page 85 of the book. Can anyone tell us what book this recipe is from? Thanks.

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