"Pears: Bartlett or Anjou work beautifully; the key is perfect ripeness Shallot: Raw and thinly sliced for a sweet, mild onion flavor Pecans: Toast the pecans to bring out their rich, buttery flavor Mixed greens: Any high quality mix of baby greens works Pomegranate seeds: Add jewel-like bursts of tart sweetness (see how to cut a pomegranate) Gorgonzola cheese: Or substitute feta, goat cheese, or your favorite cheese"
"Here are some tips: Place the pears in a paper bag to ripen in 2 to 4 days. Leave them at room temperature and they should be ripe in 2 to 4 days. In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender."
Pear salad pairs ripe Bartlett or Anjou pears with tangy gorgonzola, jewel-like pomegranate seeds, thinly sliced raw shallot, toasted pecans, and a mix of baby greens. A creamy, tangy poppy seed dressing complements the sweet, savory contrasts. Pears should be fully ripe; ripening can be accelerated by placing fruit in a paper bag at room temperature for two to four days, or allowed to ripen on the counter in four to seven days and checked by gently pressing the flesh. Pecans benefit from toasting to enhance buttery flavor. Gorgonzola may be substituted with feta or goat cheese.
Read at A Couple Cooks
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