My clients this week have been asking for salads upon salads. It has been too hot in Boston (and I’m sure everywhere) to eat normal dinners such as stews and casseroles. So here is a beautiful and fresh salad that will leave your appetite satisfied and body rejuvenated. Bon appétite!
Serves 4 Ingredients:
4 pears, peeled & cut in half
2 cups apple cider 1 slice lemon peel
1 cinnamon stick (or 1/4 tsp ground cinnamon) 3 cloves (or 1/4 tsp ground cloves)
3 whole peppercorns
6 Tbsp raw almonds 1 tsp olive oil
1 Tbsp raw honey
1/2 tsp turmeric powder 1/2 tsp flakey Malden salt
1/3 cup olive oil
3 Tbsp apple cider vinegar 1 Tbsp honey
1/4 tsp salt SALAD
8 handfuls mixed baby greens
1/4 cup mixed fresh herbs, as desired
1 large shallot, thinly sliced
2 Tbsp avocado oil
4 oz goat cheese, softened
1 Tbsp black sesame seeds, roasted & cooled
1 Tbsp white sesame seeds, roasted & cooled
- To make the poached pears: Bring the apple cider, lemon rind, cinnamon, cloves and peppercorns to a Add the pear halves and continue to cook over high heat. Once the mixture is boiling again, lower the heat to low and let simmer for 10 to 15 minutes. Once the pears are easily pierced with a fork, remove from the liquid and let cool*2. Once cool, slice each pear half in two.
- To make the roasted almonds: Heat a small skillet or cast iron over medium Add the olive oil, honey, almonds, and turmeric. Mix the ingredients together over the heat till well incorporated and roasted and fragrant, about 3 minutes, stirring often. Remove from the heat and sprinkle with salt. Let cool.
- To make the vinaigrette: Combine all ingredients in a small bowl and whisk together until the oil has emulsified. Set aside till further use.
- To assemble the salad (you’re almost there, I promise): Heat the 2 Tbsp of avocado oil over medium heat in a very small skillet. Add the shallots and fry till crispy, about 30 to 60 seconds, depending on the heat of the oil. Remove the shallots from the pan and let cool over paper towels (to allow any excess oil to drain off of the shallots). Roll the goat cheese into 12-16 similarly sized balls. Combine the sesame seeds and roll the goat cheese in them, coating the sides evenly. Toss the baby greens, herbs and almonds with the prepared vinaigrette. Portion onto four plates and top with 4 pieces of pear and 3-4 goat cheese balls. Finally, sprinkle each plate with the fried shallots and enjoy.
* Pear-poaching method adapted from Martha Stewart’s Easy Poached Pears
** Reserve the apple cider mixture and use over an ice cream sundae, sorbet, or as desired