Ever have one of those moments when you open the fridge hoping something delicious will be shining out at you like a beacon of light? Days when you don’t want to think too hard about what to eat but you want something really easy and satisfying?
I have them all the time. It’s a lucky day when I can pick out this and that and have it come together as brilliantly as this salad. Seriously, no extra shopping was required for this. That almost never happens.
Asian pears and beets from the CSA. Snow peas left over from a stir fry dinner. The ever present red onion and goat cheese. Candied walnuts—made last night just because I love them! And a lime vinaigrette sweetened with a little maple syrup. This is not your everyday salad.
It’s nice when all the planets align—good food in the fridge, the time & desire to experiment, and in the end a winning result. So, look in your fridge. See what you can create. You might be pleasantly surprised. I know I was.
Asian Pear Salad with Maple Vinaigrette
2 handfuls snow peas, lightly steamed
1 beet, roasted
1 large or 2 small asian pears
1 slice of red onion, diced
1/4 cup goat feta, crumbled
1/8 cup candied or plain walnuts
2 tablespoons olive oil
1 teaspoon freshly squeezed lime juice
1 teaspoon white balsamic vinegar
1/2 teaspoon maple syrup
salt and pepper
Peel and cut the beet into 1/4 inch slices and then each slice in halves again. Cut the pear in quarters & core the four pieces. Cut each quarter into three or four wedges. Dice the red onion.
Line the plate attractively with the snow peas. Top with the beets and asian pears. Sprinkle with the goat cheese, red onion, and walnuts. (I like Ellie Krieger’s Maple Glazed Walnuts.)
To make the vinaigrette pour the olive oil in a small bowl and whisk in the lime juice, balsamic vinegar and maple syrup. Season with salt and pepper and drizzle over the salad.
Makes one large or two smaller salads.