Fresh Pear Salad

Sunday March 16, 2008 :: by Ingrid

The first day of spring is around the corner. The evidence the new season is everywhere from budding trees to fresh seasonal produce showcased at local grocery stores.

While shopping last week I found a bunch of perfect asian pears just waiting for someone to claim them so I brought some home.

Using these pears in a salad seemed like the way to go. Pears in salads are best ripe with firmness and these asian pears are crisp, a bit grainy, and sugary – perfect.

The greens I choose to use were the greens I had on hand - red stemmed swiss chard. The leafy part acts as the green element of the salad and the gorgeous red stem is used as you would celery. It’s like a two for one deal. The stem is not tough; it is easy to cut [like celery] and has a fresh crisp earthy taste.

This salad almost seems like a great fall or winter salad [technically pears are a winter fruit] and the red element of the swiss chard gives it an autumn edge, yet it is refreshing and light enough for the approaching days of spring.

FRESH PEAR SALAD

Any type of green leafy vegetable will work in this salad - like baby arugula or baby spinach.

Using a mandoline or sharp knife, slice the pear as thin as possible. Place pear slices on each plate.

Using a sharp knife separate the leafy part of the swiss chard from its stem by cutting where the leaf meets the stem. Take the leaf or if there are two or more leaves, stack them atop one another, roll into a cigar shape and cut crosswise making thin strips. Take to stem and cut crosswise into small pieces. Arrange leaf strips and stem pieces over pear slices.

Sprinkle with pine nuts and olive oil. Garnish with cracked black pepper.

Serves 4 as a first course or 2 as a main course