Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Pear vinegar

  2. 1 tablespoon 15ml Pear syrup - plus

  3. 1 teaspoon 5ml Pear syrup - (fresh pear juice Reduced to a syrup)

  4. 2 teaspoons 10ml Extra-virgin lemon oil

  5. 6 cups 1422ml Assorted full-flavored greens - (baby mustard, Lovage, arugula, dandelion, mizzuna, etc.)

  6. 1/4 cup 59ml Tamari Pecans - (see below)

  7. 1/4 cup 40g / 1.4oz Dried currants or chopped raisins

  8. 1/4 cup 36g / 1 1/3oz Cold maytag blue cheese - crumbled

  9. 1 Ripe Asian pear - cored, and thinly sliced Tamari Pecans

  10. 1 tablespoon 15ml High-quality tamari

  11. 2 teaspoons 10ml Molasses Salt - to taste Cayenne pepper - to taste

  12. 1 cup 146g / 5.1oz Shelled pecan halves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon oil and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 4 chilled salad plates and garnish by fanning the pear slices around each salad. For the Tamari Pecans: Combine the tamari and molasses. Season to taste with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans in a preheated 350 degree oven on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.


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