by Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point
- 4 pears–D’Anjou, Bartlett
- 16 oz. strawberries–8 oz. cleaned and diced, 8 oz. cleaned and quartered
- 4 oz. mixed greens
- 8 oz. bleu cheese
- 1 cup candied walnuts
- 1 tsp sugar
- 1 tsp dijon
- 1 shallot
- 1/3 cup raspberry vinegar
- 1 cup vegetable oil
- Salt & pepper
Macerated strawberry vinaigrette
8 oz. of the strawberries–clean, dice and add sugar and let macerate.
Add the vinegar, dijon mustard and shallots. Incorporate oil. Add salt & pepper to taste
Cut off the bottom of the pear to make a stable base. Cut the remainder of the pear into 1/4 inch slices around the circumference, leaving in the seeds and the stem. Into the mixed greens, add vinaigrette and toss. On your serving plate, layer the pear and some of the mixed greens, assembling the pear back together with greens in between pear slices. Sprinkle with walnuts and some of the remaining quartered berries. Lay wedge of bleu cheese next to the pear and drizzle some of the remaining vinaigrette around plate.