Avocado and Asian Pear Salad
8 cups mixed greens, preferably 1/2 baby spinach and 1/2 mesclun, rinsed, spun
1 ripe asian pear, peeled, cored, and cut into large dice
1 ripe Haas avocado, peeled and cut into large dice
1 large or 2 small shallots, minced
1/4 cup toasted, skinned, broken filberts or hazelnuts
Combine in a salad bowl.
Toss salad with dressing just before serving.
2 cloves garlic, chopped
1 1/2 tablespoons balsamic vinegar
1/3 cup light olive oil or a mixture of olive oil and canola
1 tablespoon fresh cranberry sauce
1 pinch kosher salt
fresh ground black pepper
Blend the above dressing ingredients in a mini-prep or use a blender
Note: After toasting for about 5 minutes at 400 degrees, let nuts
cool and rub off their skins. Put the nuts in a ziplock bag and
break them up into smallish pieces with a rolling pin.