| 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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