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Sautéed pear and blueberry salad with crumbled feta and fresh chives over crisp greens, drizzled with fig vinaigrette.`

Roasted Pear Salad with Blueberries and Feta

Sautéed pears, fresh blueberries and crumbled feta are arranged over crisp frisée and finished with a honeyed black fig vinaigrette. A fresh and colourful salad for the transition from late summer into autumn.

 

Ingredients

Scale

For the dressing

  • 60 ml or 2 oz good quality olive oil
  • 30 ml or 1 oz black fig vinegar
  • 10 ml or 2 tsp honey
  • 1 clove garlic, minced
  • Fine sea salt and freshly ground black pepper

For the salad

  • 14 g or 1 tbsp unsalted butter
  • 2 Bosc pears (or 3 Seckel if you can find them), seeds removed, sliced lengthwise into 1” thick pieces (or in halves, if using Seckel)
  • 340 g or 12 oz frisée lettuce, washed, dried and torn into bite-sized pieces (1 medium head)
  • Sea salt and freshly ground black pepper
  • 127 g or 4 oz Feta cheese, crumbled
  • 100 g or ¾ c fresh blueberries

Instructions

Make the dressing

  1. Combine all ingredients in a small bowl or lidded container and mix well.

Assemble the salad

  1. In a large cast-iron or heavy skillet over medium heat, melt the butter.
  2. Add the pears and sauté until the cut edges are lightly brown (2-3 minutes).
  3. Plate the lettuce, drizzle with half the dressing, and season with salt & pepper. Arrange the pear slices, feta and blueberries on top and drizzle with remaining dressing.
  • Author: Helen Kain