Yield: 6 Servings
|½ cup||Pecan halves|
|1 tablespoon||Sherry vinegar|
|1 tablespoon||Red-wine vinegar|
|1 tablespoon||Walnut oil|
|3 tablespoons||Extra-virgin olive oil|
|Salt & freshly ground pepper|
|4||Pears ( 1 1/2 lbs.), halved, cored, and diced|
|2 cups||Red and green seedless grapes, in any combination|
|2||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