Servings: 4 serving
Equipment
Ingredients
- 3 ripe pears Anjou, Bartlett, or Bosc
- 1 lemon
- 2 tablespoons raw honey or pure maple syrup sattvic sweetener
- 1 tablespoon coconut oil
- pinch pinch of cinnamon
- 1/2 cup mixed nuts almonds, walnuts, pecans
- A handful of fresh mint leaves
- Mixed greens such as baby spinach, arugula, or butter lettuce
- Ground cloves or nutmeg for garnish optional
Instructions
- Begin by selecting three ripe pears such as Anjou, Bartlett, or Bosc; ensure they are firm yet yield slightly to gentle pressure.
- Wash the pears under cold water, pat them dry, and slice them lengthwise into 1/4-inch thick slices, discarding the core.
- Squeeze the juice of one lemon into a mixing bowl and add the pear slices, tossing gently to coat them in lemon juice, which prevents browning and adds a touch of acidity.
- In a separate bowl, whisk together two tablespoons of raw honey or maple syrup, a tablespoon of coconut oil, and a pinch of cinnamon until well combined, creating a light dressing.
- Toast a half cup of mixed nuts, such as almonds, walnuts, and pecans, in a dry skillet over medium heat until fragrant, approximately 3-4 minutes, stirring frequently to prevent burning.
- Allow the toasted nuts to cool, then roughly chop them along with a handful of fresh mint leaves for added freshness and flavor.
- Arrange a base of mixed greens, such as baby spinach, arugula, or butter lettuce, on four serving plates to provide a contrasting bed for the pears.
- Distribute the dressed pear slices evenly over the bed of greens, gently layering them for an aesthetically pleasing presentation.
- Sprinkle the chopped nuts and mint over the top of each pear salad, adding texture and an aromatic highlight.
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06/10/2024 12:05 pm GMT
