Harvest fruit salad

Yield: 6 Servings

Measure Ingredient
½ cup Pecan halves
1 tablespoon Sherry vinegar
1 tablespoon Red-wine vinegar
1 tablespoon Walnut oil
3 tablespoons Extra-virgin olive oil
\N \N Salt & freshly ground pepper
4 \N Pears ( 1 1/2 lbs.), halved, cored, and diced
2 cups Red and green seedless grapes, in any combination
2 \N Green or red apples, such as Cortland, Delicious, Granny Smith, McIntosh, or pippin, halved, cored, and diced

Preheat oven to 350F. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the sherry vinegar, red-wine vinegar, walnut oil, olive oil, and salt and pepper to taste to form a vinaigrette.

In a salad bowl, combine the pears, grapes, apples, and pecans. Add the vinaigrette, toss gently to coat, and serve. Yield: 6 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest Sept/Oct. 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 23, 1998

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