Autumn Concorde Pear Salad

Concorde Pear Salad

This salad, created by Chef Jody Adams of Rialto Restaurant in Boston, spotlights the distinct vanilla flavor in Concorde pears against savory fennel and celery root to refresh the tried-and-true combo of greens, nuts, and cheese.

Ingredients
Vinaigrette
¼ cup moscato vinegar or champagne vinegar
1-½ tablespoons Dijon mustard
½ shallot, finely minced
¾ cup olive oil
Salt and freshly ground black pepper
Salad
2 Concorde USA Pears, cored, quartered, and thinly sliced
½ small celery root, peeled, thinly sliced
1 small fennel bulb, thinly sliced
1 head endive, halved, then cut in ¼-inch thick slices on bias
1 cup watercress
¼ cup blue cheese
¼ cup toasted walnuts, coarsely chopped
Salt and freshly ground black pepper to taste

Directions
Whisk the vinegar, mustard and shallot together. While whisking, slowly drizzle in the olive oil until the vinaigrette is emulsified. Season to taste with salt and pepper and set aside.

Gently toss the sliced celery root and fennel with the endive. Add the sliced pears and watercress and gently toss again, to evenly distribute the ingredients. Crumble the blue cheese over the top, add the walnuts and ¼ cup of vinaigrette and toss gently to coat all of the ingredients.

Season to taste with salt and pepper, divide between 6–8 plates and serve immediately.

yield: Makes 6 to 8 servings

About Brittany

Hi! I’m Brittany Wilmes, program coordinator at Pear Bureau Northwest. As half of the Communications and PR department at the Pear Bureau, I write about pear pop culture for The Pear Dish—sharing everything pear, from fresh recipes to community involvement to fun décor ideas. Have an article or idea to share? Feel free to email me! In addition to blogging, I’m busy sharing the pear love on behalf of the Pear Bureau Northwest…and eating USA Pears!

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