In the kitchen, sometimes the most unlikely of marriages come from necessity, or, in this case, convenience. It turns out one perfectly ripe pear and a superb avocado (the only green things left in my entire house last night) make for an unusual pairing that works quite well indeed.
Recipe for Pear, Avocado, Bleu Cheese, and Pine Nut Salad
Recipe 124 of 365
No need to stay married to the exact amounts below – just pile everything on a plate, drizzle with olive oil and lemon juice, and top with good sea salt and a grinding of black pepper. If you have some, a few homemade croutons would add a nice crunch – as is, it’s a soft salad, which some might find irksome.
TIME: 10 minutes (max)
MAKES: 2 servings
1 ripe d’Anjou or red-skinned pear, sliced
1 ripe avocado, peeled and sliced
1/4 cup crumbled blue cheese, just as Point Reyes Blue
2 tablespoons toasted pine nuts
1 tablespoon extra virgin olive oil
2 teaspoons freshly-squeezed lemon juice
Sea salt and freshly ground pepper, to taste
Pile the pear and avocado onto a plate, and top with the cheese and nuts. Drizzle the liquids over the top, and season with salt and pepper. Serve immediately.
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