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Salad of Yali Pear, Persian Cucumbers, & Little Gem Lettuce

Easy to make and deliciously refreshing.
The quality of the ingredients is key. I used Penryn Orchard Specialties Yali pears

Ingredients

Preparation

 

1. Make dressing: in a blender, place the shallot, mustard, vinegar. Blend, and drizzle in the olive oil. Add the chevre and blend to emulsify. Stir in the chives, salt and pepper to taste. Reserve.

2. Wash and pat dry the lettuce, cucumber, pears.

3. Slice the cucumber in slices 1/8" thick. Core and slice the pears in bite size pieces 1/4" thick.

4. Toss the pears and cucumbers in the dressing.

5.Chop the lettuce and set on top of the pears and cucumbers, but don't toss. Set in refrigerator to chill for 30 minutes, up to 1 hour.

6. Just before serving, toss the lettuce leaves with the cucumber and pears. Serve on chilled plates.

Serves 6 as a first course

  • 2 large Yali pears, or 3 medium ones
  • 2 Persian Cucumbers
  • 2 Little Gem Lettuce

  • Dressing:
  •  1 shallot, sliced
  •  2 tsp. Dijon mustard
  • em> 2 Tbs. white wine or cider vinegar
  • 1/3 cup olive oil
  • 1/4 cup fresh chevre
  • 1 Tbs. minced chives
  • salt and pepper to taste

 

 


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