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