I first made this salad a year ago for Amy's 2nd birthday party and it has since become one of my favorite winter dishes. For the party, I was charged with making a green salad to go with the West Indian spread (think fried fish cakes, chow mein, channa...) prepared by our Guyanese nanny Mamzie. Because I was determined to squeeze my bike and run workouts in before the 1pm party, I left myself with about 10 minutes to get my salad on the buffet table. Good thing I only need 9 of those minutes to slice the pears and cheese and grab a few handfuls of nuts and cherries from the pantry. The salad, which was dressed with our Maple Curry dressing, was a big hit, second only to the fish cakes.
Pear, Tart Cherry, and Hazelnut Salad
Top the freshest salad greens you can find with:
- slices of a crisp Bosc pear
- dried tart cherries
- toasted hazelnuts, chopped
- aged white cheddar cheese