Asian Pear Salad

Name: Asian Pear Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serves 2
Ingredients: 1 cup / 112 g Pecan halves; ½ cup / 56 g Confectioner’s sugar; pinch Cinnamon; pinch Kosher salt; pinch / 1 g Dried lavender buds; ¼ cup / 56 g Seasoned rice wine vinegar; ½ cup + 2 Tbsp / 140 g Olive oil; 2 Tbsp / 42 g Honey; 4 tsp / 28 g Dijon mustard; 1 tsp / 8 g Salt; To taste Black pepper; 1 Asian pear, sliced; 1½ cups / 75 g Pea tendrils; ⅓ cup / 40 g Dried cranberries; ½ cup / 56 g Goat cheese; ½ cup / 56 g Candied pecans; ½ cup / 120 g Honey lavender vinaigrette

Asian pears are incredibly juicy and crunchy. In this salad they’re raw and thinly sliced, but they’re also delicious when roasted or poached for desserts.

Recipe byTrey Rayburn

Prep15 min

Cook15 min

Total30 min

Makesserves 2

DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Candied Pecans

1 cup112 gPecan halves
½ cup56 gConfectioner’s sugar
pinchpinchCinnamon
pinchpinchKosher salt

Honey Lavender Vinaigrette

pinch1 gDried lavender buds
¼ cup56 gSeasoned rice wine vinegar
½ cup + 2 Tbsp140 gOlive oil
2 Tbsp42 gHoney
4 tsp28 gDijon mustard
1 tsp8 gSalt
To tasteTo tasteBlack pepper

Assembly

11Asian pear, sliced
1½ cups75 gPea tendrils
⅓ cup40 gDried cranberries
½ cup56 gGoat cheese
½ cup56 gCandied pecans
½ cup120 gHoney lavender vinaigrette

Method

Candied Pecans

Preheat the oven to 325°F/162°C.
Heat 2 quarts of water in a medium pot to a rolling boil. Add pecan halves to the water for 30 seconds. Drain the pecans well and discard the water.
Combine the pecans, confectioner’s sugar, cinnamon, and a pinch of kosher salt in a mixing bowl and toss. Allow the mixture to absorb on the pecans well, about 5 minutes.
Place a piece of parchment paper on a small sheet tray and bake for 10 minutes. Let cool completely.

Honey Lavender Vinaigrette

Combine rice wine vinegar and lavender buds in a microwave safe bowl and heat on high for 1 minute, then allow to cool to room temperature.
Add vinegar, lavender, honey, dijon, salt, and pepper to a blender and blend for about 30 seconds. Slowly add the olive oil on low speed to emulsify well.

Assembly

In a medium to large mixing bowl combine the sliced asian pear, pea tendrils, dried cranberries, candied pecans, honey lavender vinaigrette, a pinch of salt, and ground black pepper. Coat everything thoroughly and plate. Garnish with chunks of goat cheese and enjoy!