Harvest Fruit Salad

Harvest Fruit Salad

Prep Time

 

Cook Time

 

Serves

6 people

For this fabulous fuity salad, the Bartlett, Red Bartlett, or Anjou is recommended. Garnish each serving with thin slices of apple and pear.

Recipe courtesy of Williams-Sonoma

Ingredients

  • 1/2 cup pecan halves
  • 1 tablespoon sherry vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon walnut oil
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 4 pears, 1 1/2 pound total, halved, cored and diced
  • 2 cups (12 ounces) red and green seedless grapes in any combination
  • 2 green or red apples, such as Cortland, Delicious, Granny Smith, McIntosh or Pippin, halved, cored and diced

Preparation

  • 1 Preheat an oven to 350°F.
  • 2 Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.
  • 3 In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette.
  • 4 In a small bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve.

More

More TFC