Thursday, September 27, 2012

Avocado and Pear Salad with Pear Infused Vinaigrette

This is somewhat upscale salad for an occasion or just as an everyday treat.

Mixed mesclun greens
Slices of Hass avocado
Sliced Bosc Pears

Pear Infused Balsamic Vinaigrette

1 Teaspoon Dijon Mustard (not needed if using Xanthan gum)
3 Tablespoons Alessi Pear Balsamic Vinegar2 (or more to taste)
2 Tablespoons Italian grape seed oil2 (Substitute peanut or corn oil)
½ Teaspoon onion powder
½ Teaspoon garlic powder
1 Teaspoon paprika
¼ Teaspoon aji Amarillo chili powder
1 Teaspoon sea salt
½ Teaspoon black pepper or more
1/8+ Teaspoon Xanthan gum3 powder (optional)

Refrigerate avocado slightly before slicing. Toss greens, pear slices in a little vinaigrette just enough to coat. Line each plate with greens mixture. Cut avocado in half, then peel and slice. Garnish plate with a fan of slices of Hass avocado. Spoon some the vinaigrette on the avocado.

1. Oil is available from Midtown Olive Press at The Shops at Friendly Center, 3354-141 West Friendly Ave. Greensboro, NC 27408, and (336) 315-6000. See their website: Midtown Olive Press
2. Can be purchased online at or at Harris Teeter’s
3. Xanthan gum is used as a thickener for salad dressing. A 1/2 teaspoon will thicken a cup of salad dressing, keeping the mixture more homogeneous. Use 1/8 teaspoon and a smidge more for this amount of dressing.

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