I’ve mentioned before that we’re big fans of out local Bountiful Baskets. For those who haven’t heard of this it’s a produce share program where you get a basket of various seasonal fruits and vegetables each week for a donation. One of our goals this year was to make sure we were using everything in our basket and making sure to get to it before it went bad. This week we had some late winter apples and pears and decided to make a wonderfully fresh salad with it.
One of the best parts of this salad is the vinaigrette that goes with it. It’s a lemon poppy seed dressing which is sweetened with honey, and uses Ultra Gel in order to help hold the emulsification. I use 1-3 tsp of Ultra Gel in all of my vinaigrette because it helps to keep the oil and the vinegar, or lemon juice in this case, together and holds the dressing longer in the fridge, provided it doesn’t get eaten!
Give it a try and let us know what you think. This is a great meal in itself, or as a side to round a meal out.
Pear Salad with Lemon Poppy Seed Dressing
1 pear, cored and diced
1 asian pear, peeled cored and diced
1 pear, peeled cored and diced
1 head romaine lettuce, torn (spinach is really good too)
1/3 cup craisins
1/2 cup chopped almonds (opt)
1/2 cup shredded mozzarella (opt)
Combine all ingredients in a medium bowl and toss. The almonds and mozzarella can be held until service so the cheese doesn’t go soft and for aesthetic appeal.
1/3 cup honey
1/2 cup lemon juice
1 tsp onion powder
1 tsp Dijon mustard (homemade is the bomb!)
1/2 tsp kosher salt
1 Tablespoon Ultra Gel
2/3 cup extra virgin olive oil
1 Tablespoon poppy seeds
In the carafe of a blender or a food processor combine honey, lemon juice, onion powder, mustard, salt and Ultra Gel until well mixed. With motor running, slowly add olive oil until thick and well mixed. Add poppy seeds and pulse to combine. Allow to sit for at least 10 minutes for all flavors to combine. Serve over Pear Salad, refrigerate remaining dressing.