One good recipe: Fig, pear and walnut salad

Apples tend to get most of the love this time of year, but fall also is prime time for a variety of pears. My favorites are Bosc and Anjou pears, both of which are firm and sweet, and when sliced on top of a simple green salad elevate it to greatness.

Blue cheese pairs especially well with fresh pears, so that’s what I always crumble on top. Usually with abandon. Figs are another given, both to celebrate the season and to add a sweet counterbalance to the peppery, spicy bite of arugula.

My fledgling fig tree didn’t bear fruit this year, so I used dried mission figs. If you’re not a walnut fan, substitute pecans or almonds.

If you like, you can add a handful of homemade croutons for extra crunch. But it’s just as nice served with crusty bread, and less work.

———

FIG, PEAR AND WALNUT SALAD

PG tested

For dressing

1 garlic clove, chopped with a pinch of salt into a paste

1 shallot, finely diced

2 tablespoons white balsamic vinegar

Juice 1/2 lemon

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

For salad

6 dried figs, sliced into bite-sized pieces, or 4 fresh figs, quartered

4 firm pears, halved, cored and thinly sliced

1 cup toasted walnuts

8 ounces blue cheese

3 cups spinach

3 cups arugula

Mix the dressing ingredients in jar with a lid, and shake well to combine. Add salt and pepper to taste.

Place salad ingredients in a large bowl, and toss together with hands. Season with a little salt.

Add dressing, and toss lightly to combine.

Makes 4 generous servings.

— Gretchen McKay

In Other News

Program gives kids a place to feel ‘loved, accepted’

Winner of best Dayton-area brunch selected at ‘Let’s Get Brunched’...

Dancing with the Dayton Stars fundraiser returns for encore performance

What to know about reseeding or replanting your lawn

Local ‘American Eagles’ photographer has passion for aviation that...

About the Author

Gretchen McKay