Robin Camille Davis
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Stacked pear salad

February 01, 2010
Tags: food

Stacked pear salad

  • Bosc pear(s)
  • Baby arugula
  • Sloppily chopped pecans (lots)
  • Craisins (lots and lots)
  • Liberal application of feta cheese
  • Mild vinaigrette (4 squirts lemon juice, 1 tbsp balsamic vinegar, 1/2 cup olive oil, 1/4 tsp basil, salt & pepper)

Slice off bottom of Bosc pear. Chop into thirds. Sandwich pinches of salad between pear bits. Arrange more salad artfully around pear. Optional: drizzle entire creation with honey. Serve with great pomp and not a little snootiness.

Pro-tip: do not buy enormous Bosc pears as I did. Your guests will feel compelled to eat the entire pear. Do not allow your elegant dinner to become "Bruce Bogtrotter: Pear Edition."

I found the original recipe at Once Upon a Plate.