Escarole, Pecan and Pear Salad – Vermont Organic Farm | Cedar Circle Farm & Education Center
Another great spring salad variation! Buttery, earthy pecans, sweet pear and a sour vinaigrette are the perfect complement to this delicious, slightly bitter spring green. Play around with other...
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Salad spinner
- Colander
- Stove
- Saucepan
- Skillet
- Baking sheet
- Oven
- Pepper mill
- Tongs
- Serving bowl
- Fork
- Paring knife
- Slotted spoon
- Kitchen timer
Ingredients
- 1 T white wine vinegar or another vinegar of choice
- 2 t mustard of choice
- 1 T olive oil
- 1 pear (or apple) ripe and sliced
- 1 head escarole cored, trimmed, washed, dried and chopped
- 1/2 c pecans toasted and coarsely chopped
- salt
- freshly ground pepper
- feta cheese (optional) crumbled; can also use goat cheese
- egg farm fresh; boiled and sliced
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