CRUNCHY PEAR SALAD
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons raw honey
1/4 teaspoon sea salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup chunks of brie or feta cheese
1/2 cup chopped walnuts or pecans, toasted or raw
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce
Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
Tips & Notes
Make Ahead Tip: Prepare salad without walnuts/pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped walnuts/pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes