We’ve lived in our house for 3 years now.
And for the past 3 years, Harry and David have sent us a nice, big box of goodies.
Addressed to the previous owners.
Thanks to some texting with a neighbor, we know we have the okay to dig into our annual supply of gourmet food.
This year’s bounty was particularly serendipitous because of the arrival of the pears.
I mean, duh, of course there are pears, it is Harry and David, but this year they were well-timed pears.
They were pears that arrived shortly after Tracy Shutterbean posted her pear cranberry arugula salad.
This is the perfect balance of ingredients. The crisp pears get junked up by everyone’s favorite fried onions. (Oh sure, you could fry your own, but who’s got time?) And the sweet, dried cranberries are rounded out by the toasted walnuts. And the cheese puts everything over the top.
I made several adaptations based on my pantry, so take this recipe and run with it, dear readers .
To make pear cranberry arugula salad for 2 for dinner, or 4 as a side, you will need:
For the dressing:
- 4 T olive oil
- 2 T champagne vinegar (though white wine would be fine as well)
- 1 heaping T cranberry sauce, or other red-fruit jelly
For the salad:
- 1 Bosc pear, chopped into bite-sized pieces
- 1 tsp. lemon juice
- 8 C arugula
- 1/3 C fried onions (I won’t tell if you add more)
- 1/3 C roasted or toasted walnuts
- 1/3 C dried cranberries
- 1/3 C cheese (goat, feta, cheddar–something with a strong taste)
To make the dressing, combine all ingredients in a jar, screw the lid on tightly, and shake it like a Polaroid picture. Or, whisk it in a bowl (BORING!).
To make the salad, combine all ingredients in a large bowl. Toss till mixed, and top with dressing. Toss again until everything is coated. Serve immediately.
p.s. I’m totally eyeing this pear pomegranate salsa, too.