This is an unusual salad that I love to serve as a first course for a company dinner. The slight bitterness of the greens are in contrast to the sweet tartness of the berries, the tang of blue cheese, the crunchiness of pecans and soft sweetness of the pears along with an unusual salad dressing make this an unforgettable salad.
Also, it keeps my guests busy eating while I am frantically finishing up the main course in the kitchen. In fact, the reason there is only one photograph this time is because my kitchen looked like a tornado hit it. I don’t want to show anyone my typical kitchen chaos.
This salad has been very popular with my guests. At one dinner party a guest turned the salad bowl upside down to scrape out the remaining berries and pecans. Another advantage to this salad is that most of it can be prepared ahead of time. Only the pears should be peeled and cut up within the last 30 minutes before serving to prevent browning.
Don’t be daunted by the salad dressing. If you can’t find raspberry vinegar, substitute white wine vinegar and add a tablespoon of berry syrup. Walnut oil is sold in most local supermarkets.
This recipe serves four people generously. Adjust the amount of ingredients according to the number of your guests.
INGREDIENTS:
One container of your favorite mixed salad greens
Two ripe pears, peeled and cubed (just before serving)
8 to 12 ounces of fresh blackberries (available at Costco). Raspberries can be substituted if necessary.
One cup of pecan pieces, toasted at 350 degrees for eight minutes
½ cup crumbled gorgonzola cheese (or your favorite blue cheese)
Toss ingredients together in a large, preferably glass bowl. It looks pretty.
SALAD DRESSING:
One tablespoon finely minced shallot (or white part of a green onion)
2 tablespoons raspberry vinegar (or white wine vinegar with a tablespoon of berry syrup)
1/3 cup walnut or hazelnut oil (a neutral oil such as avocado can be substituted)
2 teaspoons of honey
Salt and white pepper to taste
Blend salad dressing ingredients together thoroughly. Taste for seasoning, adding more salt or raspberry vinegar as necessary. When ready to serve, toss dressing with salad and serve to your guests.
• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a cookbook. Cooking For Pleasure appears every other week in Capital City Weekly.
