GLUTEN-FREE ANJOU PEAR SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE

Name: Autumn Anjou Pear Salad With Homemade Balsamic Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Large bowl mixed green; 1/2 cup gapes, halved; 1/2 cup walnuts, roughly chopped; 1/2 cup The Toasted Oat Cherry Streusel soft granola; 1/2 cup goat cheese crumbles; 1 Anjou pear; 1 tbsp. butter or coconut oil; Dash of cinnamon; 1/2 cup extra virgin olive oil; 3 tbsp. balsamic vinegar; 1 tbsp. Dijon mustard; 1 garlic clove, minced; Salt & pepper, to taste

This autumn Anjou pear salad perfectly pairs tart & savory, incorporating in-season produce to give you the best tasting, healthiest produce available. Buying produce in-season also reduces costs & supports local farmers.

Enjoy pears at their peak by checking their ripeness first. When pressing with a finger near the stem, the pears should yield slightly to pressure.

If you have a ripe pear, but aren’t ready to use it yet, store it in the refrigerator to slow down the ripening process.

Our Cherry Streusel soft granola acts as flavor-packed crouton. Yes, granola croutons are a thing!

Autumn Anjou Pear Salad With Homemade Balsamic Vinaigrette

Prep Time20 min
Cook Time10 min
Total Time30 min

CUISINE
- American
COURSE
- Salad
- Entrée
COOKING METHOD
- Cooking
DIET

INGREDIENTS

Large Salad

Large bowl mixed green
1/2 cup gapes, halved
1/2 cup walnuts, roughly chopped
1/2 cup The Toasted Oat Cherry Streusel soft granola
1/2 cup goat cheese crumbles
1 Anjou pear
1 tbsp. butter or coconut oil
Dash of cinnamon

Balsamic Vinaigrette

1/2 cup extra virgin olive oil
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 garlic clove, minced
Salt & pepper, to taste

INSTRUCTIONS

Preparing the Pear

Preheat oven to 425 degrees Fahrenheit.

Cut pear in half vertically.

Melt butter & add cinnamon. Brush a thin layer onto each pear slice.

Bake for ten minutes & cool before adding to salad. While pear is baking, make balsamic vinaigrette dressing.

Making the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic clove, salt & pepper. Set aside or chill in refrigerator.

Making the Salad

In a large serving bowl or salad bowl, top mixed greens with the baked pears, grapes, The Toasted Oat Cherry Streusel soft granola, walnuts & goat cheese. Drizzle desired amount of balsamic vinaigrette & toss.