Pear and Dried Fruit Holiday Salad

Any day can be a holiday! Barb L

Serves: 4


For the vinaigrette:

¼- ½ tsp good quality Dijon mustard (to taste)

1 Tbsp Flying Olive Maple Balsamic Vinegar

1 Tbsp Gravenstein Apple Balsamic Vinegar

2 Tbsp Flying Olive Roasted Walnut or a mild Flying Olive Single Varietal Extra Virgin Olive Oil of Choice

For the salad:

6 oz your favorite mix of salad greens

2 ripe pears (or apples), cored and sliced

2 Tbsp dried apricots and dried cherries, chopped (I use half and half)

½ cup walnuts or pecans

2 Tbsp blue cheese, crumbled, if desired


In a jar with a lid or in a bowl with a whisk, mix together the ingredients for the vinaigrette. Set aside until ready to toss the salad (You can make it 5 days in advance if kept in the refrigerator).

Toss together the greens and divide among 4 plated. Divide and add the pear slices on top of the greens. Sprinkle on the dried fruit. The nuts, and the blue cheese.

Drizzle the vinaigrette over the salad, being sure to coat the pear slices well so they don’t brown. Serve.

Submitted by Chuck and Barb L.