Tuesday, November 16, 2010


You guys, I've made this salad for two different occasions and I think it's divine:

Harvest Fruit Salad


  • 1/2 cup pecan halves
  • 1 Tbs. sherry vinegar *I just use cooking sherry b/c I don't have sherry vinegar
  • 1 Tbs. red wine vinegar
  • 1 Tbs. walnut oil
  • 3 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 4 pears, 1 1/2 lb. total, halved, cored and diced
  • 2 cups (12 oz.) red and green seedless grapes
    in any combination * I cut my grapes in half
  • 2 green or red apples, such as Cortland,
    Delicious, Granny Smith, McIntosh or Pippin,
    halved, cored and diced


Preheat an oven to 350°F.

Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette.

In a salad bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

1 comment:

MIL said...