This is a case when small changes lead to a new and wonderful result.
Not so long ago I praised the daikon and pear salad, and now it is a time to introduce my new pear salad.
Over the past couple of weeks I prepared this salad several times – so much we liked it. It tastes so good! In this truly delicious plate I find a harmony of sweet, sour, salty, spicy, juicy, fresh, and crisp tastes.
I think this salad will please both children and adults. For children I recommend to make it without cayenne pepper, as adults can sprinkle pears with hot pepper directly in their personal salad plates. Cayenne pepper brings amazing sharpness to the sweet-and-sour juicy pear.
This salad is could be a great healthy and refreshing addition to Asian dishes, steaks, poultry, fish, and more.
Pear and Cashew Salad
- 1 ripe but firm pear
- 4-6 cups baby spinach or salad mix
- ½ – 2/3 cup roughly chopped cashew nuts
- Coarse salt
- Pinch of cayenne pepper
- Juice of ½ lime
- 1-2 tsp honey
- 1-2 tbsp very good quality extra virgin olive oil (finishing oil)
Cut pear into julienne strips or use a mandolin slicer.
Spread salad leaves on a platter.
Put the pear on a bed of salad greens.
Squeeze half a lime over the pear pieces. Lightly sprinkle with salt and cayenne pepper. Drizzle with honey and olive oil. Sprinkle with chopped cashew nuts.
Cook with pleasure!