Strange platefellows

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.

Pear & avocado salad 2

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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Filed under recipe, salad, vegetables

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