Pear, Cheddar, And Greens With Honey Dressing

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This salad bursts with fresh, clean flavors. Mixed greens are tossed in a honey and rosemary vinaigrette, then topped with sliced pears, strips of Cheddar cheese, and chopped pecans. The honey provides a slightly sweet taste, which complements the juicy pears and salty cheese, while the rosemary is an unexpected but inviting accent. This salad would make a tempting garnish for grilled sausages, pork chops, or chicken.

Ingredients

• 6   tablespoons canola oil
• ¼  cup honey
• 3   tablespoons white wine vinegar
• 2   to 3 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• Kosher salt
• 7   to 8 cups torn greens (oakleaf lettuce, Boston, or red or green leaf lettuce all work well)
• 2   small ripe pears (Bartletts work well)
• 4   ounces extra-sharp white Cheddar cheese cut into julienned strips about 2 inches long by ¼ inch wide
• ¼  cup coarsely chopped pecans

Directions

1. TO MAKE THE DRESSING: Whisk together oil, honey, vinegar, rosemary, and ¼ teaspoon salt in a small nonreactive bowl. (The dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature before using.)
2. TO ASSEMBLE THE SALAD: Toss greens in a large bowl with half the dressing.
3. Season to taste with salt.
4. Divide and arrange the salad on 6 salad plates.
5. Halve pears lengthwise and core.
6. Then cut lengthwise into thin slices and place in the same bowl the greens were in.
7. Add the cheese strips and toss with remaining dressing.
8. Garnish each serving with some pears and cheese.
9. Sprinkle each portion with some chopped pecans.

YIELD: SERVES 6