Back in January our friend Andrea came over for dinner (posted about here), and I made a salad as an appetizer that turned out really tasty. It was dark out by the time we sat down to eat though, so I was unable to get a decent (aka: appetizing looking) photo of the salad with the electric lights that we needed turned on.
But the memory of that salad was stuck in my head and I wanted to eat it again, so I made it again for lunch the other day. And it wasn’t my imagination … the combination of ripe pear, Feta Cheese and Cashews, on a bed of greens and topped with a Sour Cream and Tarragon Dressing is indeed quite delicious! I thought I’d post the recipe here today, accompanied by some better pictures.
Making the dressing …
↑ Before mixing the ingredients together ↑
And the toppings …
Viola, a nutritious plate of tastiness …
Pear, Feta Cheese and Cashew Salad with a Tarragon Dressing
- For the Salad:
- A generous handful of salad greens per person, including some Arugula if you have it.
- Sliced pear. We used Bartlett but any ripe pear would be good. One medium will serve 4.
- Some crumbled Feta Cheese per person
- About 8 cashew nuts per person
- 1/3 cup olive oil
- 5 tablespoons sour cream (about 1/3 cup). Low fat is fine if you prefer.
- 2 teaspoons white wine vinegar. Can be substituted with red wine.
- 1 tsp Dijon mustard
- 1 small clove garlic, minced (use half a clove if they are large)
- 1/4 tsp salt
- 1/2 tsp dried tarragon
- 1/8 tsp sugar
- 1 tablespoon or so of water or milk to thin it out a bit
Mix dressing ingredients together with a whisk or by shaking in a jar with a tight fitting lid. (Note: The dressing will separate a little so give it a stir just before spooning onto your salad.)
This salad is individually plated before serving. Place greens on each plate, top with pear, Feta and cashews, and then drizzle with dressing.
Leftover dressing keeps in the fridge for several days.
This recipe was created by Loulou at Loulou Downtown Blog www.loulou.to
Thanks for taking a look.
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