| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Salads, Fruits, Appetizers |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pecan halves |
| 1 |
tb |
Sherry vinegar |
| 1 |
tb |
Red-wine vinegar |
| 1 |
tb |
Walnut oil |
| 3 |
tb |
Extra-virgin olive oil |
|
|
Salt & freshly ground pepper |
| 4 |
|
Pears ( 1 1/2 lbs.), halved, cored, and diced |
| 2 |
c |
Red and green seedless grapes, in any combination |
| 2 |
|
Green or red apples, such as Cortland, Delicious, Granny Smith, McIntosh, or pippin, halved, cored, and diced |
INSTRUCTIONS
Preheat oven to 350F. Spread the pecans on a baking sheet and toast until
lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let
cool.
In a small bowl, whisk together the sherry vinegar, red-wine vinegar,
walnut oil, olive oil, and salt and pepper to taste to form a vinaigrette.
In a salad bowl, combine the pears, grapes, apples, and pecans. Add the
vinaigrette, toss gently to coat, and serve. Yield: 6 Typed in MMFormat by
cjhartlin@msn.com Source: Cookbook Digest Sept/Oct. 98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 23, 1998
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