Sometimes cooking and eating should be simple – allowing fresh, seasonal ingredients to stand on their own without a belabored process. That’s what this recipe is about. And, also that I’m craving lighter, raw food the past few days.
It’s pear season and, like most of you, I enjoy eating pears as a healthy snack – whole. However, pears are also a tasty addition to a mixed green salad during the fall and winter months.
This time of year there is a good selection of pears at the market, most common varieties in the United States are Bartlett, Bosc, Anjou, Comice and Asian/Nashi. For this salad, I opted for Comice because they are creamy, juicy and sweet when eaten raw, a nice contrast to the other ingredients that make up this salad: peppery arugula and mixed greens, creamy shaved manchego cheese, walnuts and balsamic dressing.
This is a satisfying salad either as a full meal or as a side paired with a warm bowl of soup. Last year, this salad was a hit at Thanksgiving.
Tidbits on Pears:
- Pears were cultivated over 4,000 years ago and are believed to have originated in the Caucasus region from where they spread west to Europe and east to Asia.
- The fruit can be generally categorized as European pears and Asian pears – European are eaten ripe and soft after harvest, while Asian pears are eaten more crisp like an apple.
- Pears are picked and shipped unripe because of their fragile nature. Buy them a few days before you want to eat them, selecting ones without blemishes or bruises. Allowing them time to ripen at room temperature improves their texture and flavor. If you are not ready to eat or use soon, store in the refrigerator.