Do you often visit your local CSA or farmers’ markets? ain’t it fun?
I absolutely love going to farmers’ markets in the weekends. Sometimes I would wake up extra early to get to the market so we could have the breakfast at one of our favorite joints at the market. Then I would stroll around from one tent to the other one, chit-chatting with vendors and knowing heaps of stuff about how they grow veggies or harvest the honey and what not! Farmers’ markets are the best way to discover and try new things. It has a very fun-friendly atmosphere to shop around as opposed to the Super Markets where you dread pushing the shopping cart for hours till your feet starts to hurt! true?? Or may be its just me, I often get bored of the same monotones tasks.
I recall my Uni-days I spent in a quaint little town in Chelmsford, Essex in the UK and the Sunday farmers’ market trips were absolutely must. I believe they started as – I am bored and have no friends and family around and ended up being fun weekend things to do. My absolute favorites were buying a bunch of cilantro and fruits. And that’s when I was introduced to the Asian Pears!
They are the siblings of apples; they look apple shaped hence sometimes called as “apple pears” as well. A ripe golden asian pear has the crunch and crispness of an apple and the juiciness of a pear accented by the right amount of sweetness. I love them for a snack, in a fruit-salad or like in today’s post – tossing them in a Salad.
The dressing of lemon, mustard and maple syrup goes beautifully with asian pears and takes almost no time to whip up.
A small amount of blue cheese works well with this salad but I love shavings of Parmigiano-Reggiano as well. For the crunch I have added warm and fragrant pecans right before serving. You’re going to love this!
- Salad Ingredients -
- 4-5 cup baby salad greens (baby spinach, arugula, watercress etc.)
- 1 asian pear, thinly sliced
- ½ cup toasted pecans
- ⅓ cup cheese, crumbled or shaved
- Dressing Ingredients -
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- 3 tablespoons Lemon Juice
- ¼ cup olive oil
- 1 teaspoon freshly ground black pepper
- Salt to taste
- Prep your choice of greens.
- Slice up the pear with skin on. Set aside.
- Combine dressing ingredients together and adjust and season to your taste. Set aside.
- In large bowl, combine greens, pears and warm pecans.
- Garnish with cheese of your choice and drizzle with dressing. Serve immediately.
The dressing keeps well in a tightly closed jar in the refrigerator for up to 1 week.
Vegans can choose to not add cheese or add vegan-friendly cheese.
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