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Recipes // Salads // Crisp Pear & Fuji Apple Salad with Kale and Guava Vinaigrette

Crisp Pear & Fuji Apple Salad with Kale and Guava Vinaigrette

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By Ingrid Hoffman

Makes 6 servings

Ingredients:

  • 1 Bosc or red pear, cut into thin wedges
  • 1 Fuji apple, cut into thin wedges
  • 1/4 cup guava nectar
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 1-inch-long x1/4-inch-thick piece guava paste, cut into cubes
  • 1 shallot, quartered
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 (4.5-ounce) container baby kale
  • 2 ounces aged Manchego cheese, shaved with a vegetable peeler
  • 1/4 cup toasted pistachios, chopped

Directions:

  1. To make the vinaigrette, puree the guava nectar, vinegar, olive oil, guava paste, shallot, salt, and pepper in a food processor until creamy and smooth.
  2. Put the kale in a large bowl and drizzle lightly with some of the vinaigrette; toss gently to coat. Add the apple and pear. Scatter the cheese over top and sprinkle with the nuts.
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