Green Salad with Pears, Pecans, and Feta
Adapted from Crisp and soft greens are combined with sweet, juicy pear slices, toasted pecans, and soft, salty feta cheese. When served as a second course, this salad leaves you so satisfied, all dessert cravings just fade away.
The amounts/proportions suggested
below are flexible, and can be adjusted to your taste.
1 medium-sized ripe pear
(D'Anjou, Comice, or Bartlett)
2 tablespoons fresh lemon juice
1 small head soft leaf lettuce, cleaned and spun dry
2 to 3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped pecans, lightly toasted
1/2 crumbled feta cheese
2 teaspoons wine vinegar (red wine, sherry, or champagne)
Freshly ground black pepper to taste
2 tablespoons fresh lemon juice
1 small head soft leaf lettuce, cleaned and spun dry
2 to 3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped pecans, lightly toasted
1/2 crumbled feta cheese
2 teaspoons wine vinegar (red wine, sherry, or champagne)
Freshly ground black pepper to taste
- Cut the pear into thin slices (peeling is optional). Transfer to a small bowl and sprinkle with lemon juice. Set aside.
- Place the clean, dried lettuce in a medium-sized bowl. Tear the leaves into bite-sized pieces, drizzle lightly with oil, and toss until coated.
- Mix in the pecans and feta. Sprinkle in vinegar and black pepper to taste. Toss to distribute everything.
- Lift the pear slices out of the bowl of lemon juice with a fork or a slotted spoon. Place them on top of the salad, toss gently, and serve.