I don’t know what it was about this recipe that grabbed me. I pretty much don’t care for pears. I found this recipe in a book at a friends house. It was on display in a recipe book/stand. When I asked her about it, she had never tried it, but ‘liked the picture.’
So there’s really not a recipe. Originally we made a pork tenderloin, seasoned with our favorite spice mix, OR salt/pepper. This particular meal was made with pork chops. While it’s cooking, toast some pecans. (5-7 minutes at 350 degrees). This picture is a mix of half spinach and half mixed greens. The pears are diced, not even peeled.
The dressing-I regress to a recipe. It calls for 6 tablespoons of olive oil, 1 tablespoon of filbert oil, 2 tablespoons of sherry vinegar, salt and pepper. Whisk it all together.
What’s filbert oil? It’s sometimes called hazelnut oil. I KNOW you know what a hazelnut is….think NUTELLA! It’s a strong, nutty delicious oil and honestly? Unless you are collecting oils? using all olive oil would be fine.
We each took our portion of nuts, pears, salad, pork and dressing and tossed it all around in a bowl, to get a light coating of the dressing on everything.
POW! Dinner. The sweet and salty mix together beautifully, the toasted pecans are a magical addition. Add some lovely greens-and I think you could take this ANYwhere.
- f-words posted this