This recipe was inspired by the Brooklyn, New York restaurant, Ringolevio, which offers a scrumptious kale pear salad. Here, I opt for Starkcrimson pears, not only for their gorgeous color, but their crisp texture and sweet flavor, too. Minced ginger gives the dressing a fresh finish.
Apple & Pear Salad – Maple Ginger Vinaigrette
| Serves 4 | 170 calories per serving
- 5 ounces mixed ready-to-eat dark greens such as baby kale, arugula, or spinach
- 1 apple
- 1 pear
- Red onion, sliced very thin, to taste
- 1/4 cup grated aged gouda or cheddar cheese
- 1/4 cup roasted pecans
- Salt & fresh ground pepper to taste
- 3 tablespoons olive oil
- 2 1/2 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- 1 – 2 teaspoons fresh minced ginger
- 2 tablespoons minced red onion
- 1/8 teaspoon salt
- Fresh ground pepper to taste
Make the dressing: Whisk the oil, vinegar and maple syrup together well. Add the ginger, a little at a time, tasting as you go. Stir in the red onion with about half the salt, then, whisk until the ingredients are emulsified. Taste-test the dressing on a salad green. Add more ginger and salt according to your preferences. Add fresh ground pepper to taste.
Prepare salad ingredients: Transfer the salad greens to a bowl. Chop half of the pear and half of the apple into small bite size pieces. Add the fruit, along with the sliced onion, to the salad greens. Slice the remaining apple and pear lengthwise into roughly 1/2 inch wide pieces (see photo) and set aside with the cheese and pecans.
Assemble the salad: Toss the salad with a light coating of the dressing. Add salt and pepper to taste and toss again. Arrange the apple and pear slices on the salad and crumble the pecans on top. Garnish with the grated cheese. Serve, and enjoy.