Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Recipes | Salads |
Description
Ingredients
- One bag mesclun salad mix
- One ripe fresh pear
- One fresh ruby red grapefruit, or water-canned citrus segments such as mandarin orange
- 2oz (a good sized chunk) Blue Castello cheese or other mellow, flavorful softer blue cheese
- 1c raw pecans
- Optional but good: Sweet red or Vidalia-style onions, cut in slices and divided into rings; dried cranberries; fresh avocado ch
- One bag mesclun salad mix
- One ripe fresh pear
- One fresh ruby red grapefruit, or water-canned citrus segments such as mandarin orange
- 2oz (a good sized chunk) Blue Castello cheese or other mellow, flavorful softer blue cheese
- 1c raw pecans
- Optional but good: Sweet red or Vidalia-style onions, cut in slices and divided into rings; dried cranberries; fresh avocado ch
Instructions
Toast the pecans in a dry skillet until they start to emit a wonderful fragrance that makes you want to eat them on the spot. Resist, take them off the heat and chop them roughly instead. OK, eat one or two but don't get carried away.
Core the pear and cut into bite-sized chunks. Cut the peel off the grapefruit and cut into segments, avoiding the white dividing membranes.
Empty the mesclun salad mix into a large bowl. Add the other ingredients and dress with JJ's Favorite Vinaigrette, but not too much. Toss well. Eat immediately; does not keep well.
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