Pear, fig and feta salad with pecans and a maple-Dijon vinaigrette

Pear season is kicking off, making it the perfect time to enjoy pears for breakfast, lunch and dinner!

Our latest recipe ties together pears, fresh figs, feta, toasted pecans and tender greens with a crowd-pleasing maple-Dijon mustard vinaigrette. The saltiness of the feta is wonderful when set against the sweetness of the fruit.

This eye-catching salad is as beautiful as it is simple to make. Enjoy it as a main for lunch or serve it as a starter. You can be sure your guests will be impressed.

YIELD:  4 portions (or 6 starter-sized portions)

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

Salad

  • 4 generous handfuls of mesclun mix (or other baby greens)
  • 4 generous handfuls of baby spinach
  • 2 pears (like d’Anjou or Bartlett), finely sliced
  • 3 large figs, sliced (use dried figs when fresh are out of season)
  • 1/2 cup of feta, crumbled
  • 1/4 cup of pecans, toasted and roughly chopped
  • Salt and fresh ground pepper, to taste

Vinaigrette

  • 1/2 cup olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1 small shallot, minced
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and fresh ground pepper, to taste

METHOD

  1. Start by making the vinaigrette. Place all the ingredients in a medium sized jar, put the lid on firmly and shake vigorously until completely combined. If you don’t have a jar, place all ingredients in a bowl and whisk until completely combined. Vinaigrette should look cloudy.
  2. In a large bowl, add the mesclun and the baby spinach. Toss until well mixed.
  3. Add one tablespoon of vinaigrette at a time, tossing between each addition, until the leaves are coated and shiny but not drenched. Make sure you get some shallots, they tend to sink to the bottom of the jar!
  4. Split the dressed salad mix between 4 or 6 plates depending on whether you are serving main or starter-sized portions.
  5. Split the pear, figs, feta and pecans evenly between the plates.
  6. Add a dash of salt and some fresh ground pepper to each plate.
  7. Serve!

* NOTES:

The recipe will make much more vinaigrette than is needed. Keep refrigerated in a closed container and it use on other salads, including potato and pasta salads.

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2018-10-11T02:21:00+00:00

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