Pear and Pecan Salad with Key Lime Vinaigrette

This is a lovely, refreshing winter salad. The key lime vinaigrette compliments the pears, and the crunch of the pecans adds nice texture. If you need a salad for your Valentines Day meal, try this. I use key limes or Mexican limes for this recipe because they have a more floral flavor. If you only have access to Persian limes, use just half of a lime.

Pear and Pecan Salad with Key Lime Vinaigrette
3-1/2 c. torn Romaine lettuce
3-4 green onions, thinly sliced
1 large pear, peeled and cubed
juice of 1 key lime
1/2 c. toasted pecans, chopped
1/4 c. sliced or cubed fresh mozzarella cheese
small sprig of fresh thyme
salt and pepper to taste

Begin by toasting the pecans at 350 degrees for 8-10 minutes until fragrant and toasted. Place Romaine lettuce and green onions in a bowl. Squeeze lime juice over the pear cubes and toss. Add pears to the lettuce. Sprinkle with pecans. Add cheese. Sprinkle with thyme leaves. Salt and pepper to taste. Drizzle with key lime vinaigrette and toss. Serves 4.

Key Lime Vinaigrette
2 Tbsp. extra virgin olive oil
1 Tbsp. rice vinegar
zest and juice of 1 key lime
1/4 tsp. sugar
kosher salt to taste
freshly ground black pepper to taste

Place all vinaigrette ingredients in a small bowl and and whisk until smooth.

IMG_0899

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This entry was posted in Fruit, Salads, Thanksgiving, Vegetables. Bookmark the permalink.

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