This past week, we were tasked with creating a salad incorporating pears.
In any other circumstance, this would be a bizarre assignment. However, a week earlier, we spent a day with the Pear Lady — a national food educator who focussed on, you guessed it, pears.
Working with two classmates, I came up with the following: an arugula salad dressed with a pear vinaigrette and served with herbed goat cheese and pear turn-overs.
Sure, the presentation could have been better; the salad should have been centered on the plate, the turnovers smaller, the pear jam drizzled not smeared on the plate. All in all, however, I was pleased with our attempt.
Who knew pears were so versatile — and salad so… pretty.