Pecan Pear Salad w/ Poppy Seed Dressing: Upscale Waldorf

The Poppy Seed dressing below can be simply mixed up in a bowl, hand-whisking the other ingredients into the olive oil- no blender clean-up! Using the stirring method is convenient, especially when making a smaller batch of the dressing.

Grateful-Table-Pecan-Pear-Salad-w-Poppy-Seed-Dressing-Waldorf-StyleBosc pears have a firm, crunchy texture, although other pears or apples, or even dried fruits can substitute in a pinch. Vary the salad by leaving out the blue cheese or replacing with crumbled goat cheese. Serves 8-10  (with extra dressing).

INGREDIENTS

  • 3/4 c. sugar
  • 1/3 c. white vinegar
  • 2 tsp. prepared Dijon, or similar mustard
  • 1 scant tsp. salt
  • 1 c. olive oil
  • 1/2 Tbs. poppy seeds
  • 2 bags of mixed baby greens
  • 2 or 3 thin-sliced pears, dipped in lemon (or sub apples)
  • 2/3 c. pecans, toasted¬†(or raw)
  • (Optional) 4 oz. blue cheese, crumbled

PREPARATION

1. For dressing, heat 30 seconds in microwave, until sugar dissolves when stirred: > 3/4 c. sugar > 1/3 c. white vinegar

2. Use a blender (or immersion blender) to mix dressing, or hand whisk in a bowl. Mix well with the dissolved sugar/vinegar mix: > 2 tsp. prepared Dijon, or similar mustard > 1 scant tsp. salt

3. Last, blend in: > 1 c. olive oil > 1/2 Tbs. poppy seeds

4. This will make enough dressing for two big salads. Use about half of the dressing over the following, reserving the rest for another salad: > 2 bags of mixed baby greens > 2 or 3 thin-sliced pears, dipped in lemon > 2/3 c. pecans, toasted if desired > (Optional) 4 oz. blue cheese, crumbled

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