autumn greens with pears and spiced pecans

with Apple Walnut vinaigrette

Autumn Greens Salad with Pears and spiced pecans

with apple walnut vinaigrette

This salad is my adaptation of one that was printed in Bon Appetite magazine, long ago.

It’s one of my all-time favorites. Tonight, I’m making it as part of my menu for Parasha Vayera

Ingredients:

For the Salad

  • 1 ½ lbs mesclun or mixed baby greens

  • 6 ripe, firm pears, any variety 

  • 1 lb seedless grapes, red or purple, cut in half

  • 1 large red onion or Vidalia onion, thinly sliced into rings

  • Optional: a handful of dried cranberries

  • Optional: 6 ounces mild gorgonzola cheese (or chevre, if you prefer goat cheese), broken up with your fingers or chopped with a knife.

For the Pecans

  • 4 cups pecan halves

  • ½ cup water

  • 2½ Tablespoons sweet, unsalted butter

  • ¼ cup light brown sugar

  • ¾ teaspoon cayenne pepper

  • 1 teaspoon ground cumin

For the Dressing

  • 1½  granny smith apples – peeled and cored, cut into chunks

  • 3 shallots, peeled and cut in quarters

  • ¾ cup apple cider vinegar

  • 1 Tablespoon white sugar

  • 1 cup toasted walnut oil

  • 2 cups neutral fruit or nut oil (such as cold-pressed avocado or sunflower)

  • 1½ teaspoons kosher salt

  • ¾ teaspoon freshly ground black pepper

Method:

For the Pecans

  • Preheat oven to350°. 

  • Spread pecans on a baking sheet in a single layer.  Slide them into the oven for about 10—15 minutes. Watch them carefully.  You want them to toast a little, but not burn.

  • In a small saucepan, combine the rest of the ingredients and bring to a boil. 

  • Add the toasted pecans and cook, stirring constantly, until all liquid is absorbed and nuts are completely coated. 

  • Spread them out, single layer, on a sheet of parchment or waxed paper.

    For the Dressing

  • In a food processor, combine the apple chunks and shallots and process until smooth. 

  • Add the vinegar and salt and process again. 

  • Add the oils and blend until creamy. 

  • Add the salt and pepper and blend one more time. 

  • Use immediately or store in the refrigerator in a tightly closed jar.  Shake well before using. The dressing will keep for about a week in the fridge.

    Put it All Together

  • Cut each pear in half lengthwise, stem to end. Use a melon baller or a teaspoon to scoop out the core, and cut each half crosswise, into thin slices.

  • In a serving bowl, gently toss the greens, the pear slices, the grapes, the onion, and the cranberries if using, with enough of the dressing to nicely coat everything, but without leaving the ingredients swimming. Remember, we’re dressing the salad, not adding salad to the dressing! Save the remainder of the dressing for another use.

  • Top the salad with the spiced pecans. Add the cheese, if using, and serve.