Warren Pear Salad

Warren Pear Salad

This recipe comes to us from Chef Banks White, Executive Chef at FIVE Restaurant in Berkeley. Inspired by the Waldorf salad, this salad features Frog Hollow Farm’s Warren pears and a tasty pear vinaigrette.


Warren Pear Salad
courtesy of Chef Banks White, FIVE Restaurant

5 Warren pears (ripe), peeled and deseeded
1/4 cup apple cider vinegar
1/2 cup Olive Oil
salt to taste

Using a blender, blend peeled and deseeded pears, vinegar, and salt to taste.   Slowly add olive oil to fully emulsify the vinaigrette.

boston living lettuce
Warren pear
dried cranberries
celery root
pear vinaigrette
1/2 cup sugar
1 1/2 cups raw pecan halves
point reyes blue cheese

1 Preheat oven to 350 °F. Lay pecans out in a single layer on baking sheet.  Bake for 5 minutes on middle rack in oven, or until toasted.  Be careful not to burn!   Remove from oven and let cool in pan.

2 Pour sugar in thick medium saucepan.  With pecans nearby and ready to add, cook sugar on medium heat.  Stir with a wooden spoon as the sugar begins to melt.   Continue stirring until sugar has melted and turned to a medium amber color.  Add pecans to the pan, quickly stirring and coating each piece with the sugar mixture.

3 As soon as pecans are coated, spread them out on a rimmed baking sheet, lined with parchment paper.   Quickly separate the pecans from each other.   Sprinkle pecans with salt.  Let cool completely.

4 Peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Core and slice Warren pears thin.

5 As soon as pecans are cooled to room temperature, layer lettuce on individual plates and top with pear slices, dried cranberries, celery root and Point Reyes blue cheese.   Drizzle pear vinaigrette over salad, springle with pecans, and serve.


Photos on this page by Jeff Bordes, a contributer and editor of this site. Images are licensed Creative Commons Attribution.

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