THINK INSIDE THE BAG! PEAR SALADS

 PEARS - THE OTHER WHITE FRUIT?!

Pears have been cropping up in our bags recently. Naturally, you can much on them the usual way, but The New York Times' Mark Bittman (aka The Minimalist) has an interesting bunch of easy, tasty pear combinations that can made at varying stages of pear ripeness. He calls pears "the other white fruit", second fiddle to apples in popularity, yet with the same versatility and loads of varieties. These salads might change your thinking about pears. And did you know pears contain more potassium and more fiber than apples? Items in bold will be in this week's bag.

All of these simple salads are dressed with one variation of this vinaigrette, made in a jar. 

Vinaigrette for Pear Salads

1 cup olive oil

1/3 cup sherry vinegar or wine vinegar (or to taste)

1 to 2 teaspoons Dijon mustard

salt and freshly ground black pepper

Combine in a jar. Cover and shake vigorously, about 10 seconds and the dressing will become creamy. Then taste and adjust the balance to suit your preference. Use as needed; store in the refrigerator. 

Or if you like, drizzle the salads with oil and vinegar or citrus juice. (And salt and pepper, of course.)

A Pear Salad with Spinach and Apples

Pears
Apples
Spinach
Raisins
Vinaigrette

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.

A Pear Salsa

Pears
Red onion
Serrano chili
Cilantro
Mint
Vinaigrette

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. 

Click here for all ten pear salad recipes.