From the wreath welcoming visitors at the front door, to the Christmas tree near the fireplace and the mistletoe dangling in a narrow hallway, it’s always a green Christmas every year. That is, except on the holiday table.
Crowded with all those delicious roasted meats, mashed potatoes, and rich gravy, the holiday table could use a little color for extra flavor, and dare I say it for Christmas – a little something healthier.
With sweet tender Bosc pears, crisp asparagus, peppery arugula, and crunchy walnuts, this Caramelised Pear & Asparagus Salad is all about layers of texture and bright vibrant flavors. Dressed with a tangy Caper Vinaigrette, and topped with crumbled feta or goat cheese, this dish will look elegant on your table, and bring one more touch of green on this very white Christmas.
Caramelized Pear & Asparagus Salad with Caper Vinaigrette
Serves 4 as a starter
Ingredients:
2 Bosc pears – cored and cut into 1/2" inch wedges
One bundle of asparagus (about 1 1/2 pound) – trimmed
A handful of walnuts
2 tbps olive oil
Fresh arugula leaves
Crumbled feta cheese or goat cheese
Caper Vinaigrette:
1/3 cup olive oil
2 tsp balsamic vinegar
2 tbsp capers
Dash of Season with Spice's Sweet Hungarian Paprika
Salt & freshly ground black pepper to taste
Method:
1. In a small bowl, mix all the ingredients for the vinaigrette and set aside.
2. In a large skillet or frying pan, heat olive oil. Add pear wedges and cook for a minute over medium heat (turn wedges over once). Add in asparagus and continue cooking for 2-3 minutes. Then add in walnuts and cook for another minute until the asparagus is just tender and pear is softened and browned on the edges. Remove from heat and place on your serving plate.
3. Top with fresh arugula leaves and crumbled feta or goat cheese. Then drizzle the caper vinaigrette over the salad. Serve warm.
Note:
- Depending on the firmness of the pears and asparagus, cooking time may vary. Use judgement and apply good control of the heat when making the dish.
- Try turning this salad into a meal by simply adding in a short-cut pasta like rotini.
Serves 4 as a starter
Ingredients:
2 Bosc pears – cored and cut into 1/2" inch wedges
One bundle of asparagus (about 1 1/2 pound) – trimmed
A handful of walnuts
2 tbps olive oil
Fresh arugula leaves
Crumbled feta cheese or goat cheese
Caper Vinaigrette:
1/3 cup olive oil
2 tsp balsamic vinegar
2 tbsp capers
Dash of Season with Spice's Sweet Hungarian Paprika
Salt & freshly ground black pepper to taste
Method:
1. In a small bowl, mix all the ingredients for the vinaigrette and set aside.
2. In a large skillet or frying pan, heat olive oil. Add pear wedges and cook for a minute over medium heat (turn wedges over once). Add in asparagus and continue cooking for 2-3 minutes. Then add in walnuts and cook for another minute until the asparagus is just tender and pear is softened and browned on the edges. Remove from heat and place on your serving plate.
3. Top with fresh arugula leaves and crumbled feta or goat cheese. Then drizzle the caper vinaigrette over the salad. Serve warm.
Note:
- Depending on the firmness of the pears and asparagus, cooking time may vary. Use judgement and apply good control of the heat when making the dish.
- Try turning this salad into a meal by simply adding in a short-cut pasta like rotini.
