Boston and Bresaola
Ingredients
Pears
Boston lettuce
Avocado
Bresaola or prosciutto
Vinaigrette.
Preparation
Roughly chop 1 head Boston lettuce and put it on a plate. Top with 2 thinly sliced pears, 1 peeled, pitted and quartered avocado and 1/2 pound thinly sliced bresaola or prosciutto. Drizzle with dressing. Dressing variation: Use sherry vinegar.
Romaine and Stilton
IngredientsPears
Romaine lettuce
Stilton
Walnuts
Vinaigrette.
Preparation
Tear 1 head romaine lettuce into pieces and put in a bowl; add 2 roughly chopped pears. Crumble 1/4 pound Stilton on top, dress and toss. Optional: Add 3/4 cup toasted, chopped walnuts. Dressing variation: Skip the vinegar and mustard; add 1/4 cup chopped tarragon and 3 tablespoons lemon juice.
Spinach and Apples
Ingredients
Pears
Apples
Spinach
Raisins
Vinaigrette.
Preparation
Thinly slice 2 unripe pears and 2 crisp apples; put on a bed of 4 cups fresh spinach. Sprinkle with 1/4 cup raisins and drizzle with dressing. Dressing variation: Add 2 tablespoons chopped fresh rosemary and 1 tablespoon honey.
Iceberg and Onion
Ingredients
Pears
Onions
Iceberg lettuce
Feta
Butter or oil
Bacon (optional).
Preparation
Caramelize 2 thinly sliced onions in butter or oil. Cut 1 head iceberg lettuce into 4 sections. Cut 2 pears into eighths and divide among the lettuce; add 1 ounce crumbled feta to each; add onions and dressing. Optional: Crumbled bacon. Dressing variation: Use balsamic vinegar.
Salsa
Ingredients
Pears
Red onion
Serrano chili
Cilantro
Mint
Vinaigrette.
Preparation
Chop 4 unripe pears and 1 red onion; seed and mince 1 Serrano chili. Combine in bowl with 1/4 cup each chopped cilantro and mint. Add dressing and stir. Dressing variation: Skip vinegar and mustard; reduce oil to 1/2 cup, add 1/4 cup lime juice and a pinch of sugar.
Jicama
Ingredients
Pears
Jicama
Mixed herbs
Vinaigrette.
Preparation
Halve 3 unripe pears. Peel and quarter 1 jicama; use a mandoline to thinly slice pears and jicama and put in a bowl. Toss with 2 tablespoons chopped mixed herbs and dressing. Dressing variation: Skip the vinegar and mustard. Reduce oil to 1/2 cup, add 3 tablespoons lime juice and 1 tablespoon minced Chile.
Fennel
Ingredients
Pears
Fennel bulbs
Parmesan
Lemon juice
Parsley
Vinaigrette.
.
Preparation
Trim and quarter 2 fennel bulbs; cut 2 unripe pears in half. Use a mandoline to thinly slice everything; put in a large bowl. Toss with dressing and add shaved Parmesan. Dressing variation: Skip the vinegar and mustard. Reduce oil to 1/2 cup; add 3 tablespoons lemon juice and 2 tablespoons chopped parsley.
Endive and Goat Cheese
Ingredients
Pears
Belgian endives
Goat cheese
Vinaigrette.
Preparation
Sauté́ 2 or 3 chopped shallots in butter until soft. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese. Dressing variation: Use red-wine vinegar.
Relish
Ingredients
Pears
Green onions
Cashews
Crystallized ginger
Dried cranberries
Vinaigrette.
Preparation
Dice 4 unripe pears; chop 2 whole green onions and 1/4 cup cashews; put in a bowl. Add 3 tablespoons minced crystallized ginger and 1/4 cup dried cranberries. Dress and stir; let marinate 20 minutes. Dressing variation: Skip the mustard. Use sherry vinegar and add 1 tablespoon orange juice and a pinch of cinnamon, allspice and cloves.
Arugula and Orange
Ingredients
Pears
Orange
Arugula
Green olives
Fresh mint
Vinaigrette.
Preparation
Peel 1 small, juicy orange and divide into sections. Roughly chop 2 pears into chunks and arrange on a bed of 4 cups arugula. Add 1/4 cup pitted green olives and the orange sections. Top with 2 tablespoons chopped fresh mint and dressing. Dressing variation: Skip the mustard. Use red-wine vinegar and add 1 tablespoon chopped cilantro, 1/4 teaspoon cumin and a pinch of coriander.