Agriculture Reference
In-Depth Information
Salad
For the dressing: Combine the shallots, red wine vinegar and salt in a small, tightly
covered jar and set aside to steep until almost ready to use. Just before serving the salad,
add the walnut oil to the dressing, fasten the lid tightly and shake well to combine.
For the salad: Place the walnut pieces in a small, dry pan over medium heat. Toast, shaking
the pan from time to time to keep the nuts from scorching, until slightly darkened and aro-
matic, about 10 minutes. Chop coarsely and set aside.
Quarter each pear lengthwise and trim the fibrous core from stem to bottom, cutting out
the seeds as well. Cut each quarter in half lengthwise and then cut into roughly 1/2-inch
crosswise pieces.
Place the arugula in a salad bowl and add the goat cheese in rough tablespoon dollops.
Add the pears and walnuts and pour 1/2 cup of the dressing over the top. Mix well but
gently, taking care not to smear the goat cheese or break up the pear pieces. Taste and add
more dressing, if necessary.
Divide among four chilled plates, being sure each gets an equal amount of cheese, pears
and walnuts. Serve.
Pear Clafouti with Pistachio Topping
The texture of a good clafouti is somewhere between a pancake and a custard. It
should be moist and eggy, but with a noticeable cakey spring to it. Use this basic
recipe, which quite literally whizzes together in seconds in a blender, to comple-
ment all kinds of fruit, depending on the season.
6 SERVINGS
