Sharon's Recipes

DECEMBER: Greens with Pears, Asiago, and Cashews

My friend, Diana, was cleaning her shelves and decided she didn’t want the cookbook, Colorado Collage, so I gladly inherited it. This recipe is one of many great salads in this collection by the Junior League of Denver.


5 T olive oil
2 T balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 T finely chopped green onions
salt and freshly ground black pepper
4 cups bitter greens including Belgian endive, radicchio, and green leaf lettuce
2 ripe pears, cored and thinly sliced
2 oz Asiago cheese, shaved with vegetable peeler
2 oz (1/2 cup) unsalted cashews, toasted

In a jar or cruet, combine olive oil, vinegar, honey, mustard, green onions, and salt and pepper to taste. Shake well and set aside. In large bowl, combine greens and about two-thirds of the dressing. Divide among individual serving plates. Arrange pear slices over greens in spiral pattern. Drizzle with additional dressing. Top with shaved Asiago slices and toasted cashews.

Serves 4


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