A Simple Pear Salad

A fresh, easy salad for right now.

I don’t know about you, but I could use something fresh after the holidays. Barely anything green crossed my lips over the last two weeks, and I’m feeling it.

Consider this salad a soft landing — quietly excellent and built from straightforward pantry ingredients.

If you’ve got a fresh pear or two, some greens, cheese, and sliced almonds, the rest takes care of itself.

These almonds — all glowy and golden — look like a project, but I promise they’re not. It’s just nuts and sugar, warmed up and tossed in a pan. That’s it.

The batch makes more than you’ll need for one salad, but they (and the easy vinaigrette) keep well for up to a week.

Also worth noting: these are wildly snack-able on their own, and excellent on yogurt or ice cream, assuming any survive that long.

Here’s to a good week and a good new year. Thanks for being here — see you next time.

Simple Pear Salad

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SIMPLE PEAR SALAD

Serves 2

• 1 cup sliced almonds

• 1/2 cup sugar

• 1/2 cup olive oil (or avocado oil)

• 1/4 cup vinegar (rice, apple cider, champagne, or use fresh squeezed citrus)

• 1 tablespoon Dijon mustard

• 1/2 teaspoon maple syrup, honey, or regular sugar

• 1/2 teaspoon salt

• One or two grinds of black pepper

• Small splash of water, about a 1/2 teaspoon

• 4 cups assorted greens (such as romaine, endive, spinach, spring greens, butter lettuce, or radicchio)

• 1 large pear (or 2 small), peeled and sliced 1/4 inch thick

• Squeeze of lemon juice (to prevent the pears from browning)

• 1/4 cup goat cheese (or another soft or nutty cheese such as feta, Asiago, Manchego, Havarti, or Gruyère)

• 1 tablespoon thinly sliced shallot

Directions

For the candied almonds:

Make the candied almonds by placing the almonds and sugar in a large nonstick skillet over medium-high heat. As the sugar melts, gently stir with a silicone spatula until the almonds are evenly coated and caramelized, about 4 minutes.

Remove from the heat and transfer the almonds to a parchment- or silicone-lined baking sheet to cool.

For the vinaigrette:

In a jar with a tight-fitting lid, combine the olive oil, vinegar, Dijon, maple syrup, salt, pepper, and water. Seal the jar and shake until well combined.

Compose the Salad:

Arrange the greens on a platter or divide them among individual plates or bowls.

Slice the pear(s) and gently toss with the lemon juice. Arrange the pears over the greens, then add the cheese and sliced shallot.

Break apart the caramelized nuts and sprinkle them over the salad. Finish with a generous drizzle of the vinaigrette.

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