Asian Pear and Greens Salad

The last few CSA boxes have had a lot of fruit, as if during the summer, we might all want to stop doing any cooking and just eat fruit and make smoothies for awhile. As a matter of fact, there is a lot of that going on here at Full Belly: we eat a lot of melons and don’t turn the oven on for long.

With the surplus of fruit in mind, I thought about ways to use Asian Pears besides just popping them in your mouth as a snack. If you have time and like to bake, this recipe for an Asian Pear Tart looks really good:

http://www.latimes.com/features/food/la-fo-asian-tart-s,0,4265731.story

A lot of us like to make salads with a mixture of tastes and textures – sweet, earthy, tangy and crunchy. The following salad qualifies.

ingredients

1/4 cup of olive oil

2 Tablespoons lemon juice

1/2 teaspoon chopped thyme. You can substitute peppermint if you have that do not have thyme.

Salt and pepper

1 cup fresh sprouts or arugula

1-lb of Asian pears, cored and very thinly sliced

1/2 cup salted roasted pumpkin seeds (roasted, salted walnuts can be substituted)

Fresh goat cheese, crumbled

instructions

In a small bowl, whisk the olive oil with the lemon juice and chopped fresh herbs. Season the dressing with salt and pepper.

In a large bowl, toss the greens with the pear slices and pumpkin or walnut seeds. Add the dressing and toss well. Top with the crumbled goat cheese and serve!

meal or course
brunch, buffet, dinner, lunch, salad, side