Fall Harvest Salad

Name: Fall Harvest Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 0 teaspoons cayenne pepper; 2 Tbsps minced chives; 118 milliliters half-and-half cream; 473 milliliters torn leaf lettuce; 59 milliliters olive oil; 2 mediums pears, thinly sliced; 237 milliliters pecan halves; 1 teaspoon salt; 1 Tbsp sugar; 59 milliliters white wine vinegar

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Fall Harvest Salad might be a recipe you should try. This recipe makes 4 servings with 439 calories, 5g of protein, and 38g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It works well as an affordable hor d'oeuvre. A mixture of butter, salt, pecan halves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 20 minutes. Fall Harvest Salad, Fall Harvest Salad, and Fall Harvest Salad are very similar to this recipe.

Instructions

In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside.

Ingredients you will need

Ground Cayenne Pepper

Vinegar

Chives

Cream

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar.

Ingredients you will need

Butter

Pecans

Sugar

Equipment you will use

Frying Pan

Remove pecans to paper towels to drain and cool.

Ingredients you will need

Pecans

Equipment you will use

Paper Towels

In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.

Ingredients you will need

Vinaigrette

Lettuce

Pecans

Pear

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1Tbsp

butter 0teaspoons

cayenne pepper 2Tbsps

minced chives 118milliliters

half-and-half cream 473milliliters

torn leaf lettuce 59milliliters

olive oil 2mediums

pears, thinly sliced 237milliliters

pecan halves 1teaspoon

salt 1Tbsp

sugar 59milliliters

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Maison Noir Knock on Wood Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 18 dollars.

Maison Noir Knock on Wood Chardonnay

2013 Knock On Wood is made from 100% Chardonnay, all stainless-steel and no malolactic fermentation. Procured from hillside vineyards in Yamhill-Carlton AVA, reminiscent of the grand crus of Burgundy's Cote d'Or. It benefited from a very long and cold fermentation - almost two months - resulting in a lean and mean wine with perfume of honeydew melon and pear surfing huge waves of minerals, bringing a nice tide of racy starfruit to the finish.