Pears in Salad

Red Anjou Pear

As a kid, I was never a big fan of pears; something about the slightly gritty texture threw me off. As an adult, though, I am a real fan, although one bad pear will make me pear-averse for days. In the past, I ate pears mainly as a snack or as dessert, but more recently I have begun putting them into green salads.

This week, I made an arugula salad with pears, walnuts, and blue cheese, and it was so good that it was my entire meal. Today, the arugula looked limp, so I used mixed greens—mainly romaine—and left out the nuts, because I had eaten them all. I enjoyed this dish just as much as the first. There is something about the combination of creamy pears, blue cheese, scallions, and crunchy greens that steals my heart and delights my palate. I dress the salad simply: 2 parts oil, one part balsamic vinegar, a dash of garlic salt, regular salt, and a grind of pepper.

So far, I have used the juicier types of pears, such as Bartlett, Comice and a new type called Taylor Gold.  Next week, I'll try Anjou and Bosc pears. These are more commonly used for cooking, but who knows, maybe they too will be a good addition to salads.

Lighter Lunches: Fruit & Cheese

When New England enjoys its first warm days, I happily anticipate the foods of summer that will soon arrive. However, in the meantime I start changing my diet by fixing myself lighter meals. One of my favorites is fruit and cheese, paired with some sort of substantial bread.

Today, I had a juicy pear, sliced, made into a sandwich on French bread with melted brie. For eye appeal and crunch, I added a handful of fresh watercress. It made a perfect spring meal.

Pears and brie are just one of several well-known combinations. Apples and cheddar are another. But have you ever tried melon and goat cheese? How about figs and goat cheese, with a dab of honey thrown in? Strawberries, grapes, and peaches also pair up well with mild cheeses.

To really enjoy the combined flavors and textures, make sure that your cheese is at room temperature and your fruit just slightly chilled. Serve on a bread with some substance, otherwise the juice from the fruit will turn your bread to mush.