Unlike many fruits, pears ripen off the tree, and they ripen from the inside out, so they may feel very firm on the surface even when soft inside.
Recipe courtesy of Williams-Sonoma
- 3/4 cup walnut haves
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons walnut oil
- 2 teaspoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- Dash of hot-pepper sauce
- Pinch of freshly ground pepper
- 6 ounces baby spinach
- 4 pears, such as Bosc or Anjou, peeled, halved, cored and cut into thin wedges
- 2 ounces blue cheese, crumbled
- 1 TOAST THE WALNUTS: Preheat the oven to 350°F.
- 2 Spread the walnuts on a baking sheet and toast, stirring occasionally, until aromatic, 8 to 10 minutes; do not let them brown.
- 3 MAKE THE DRESSING: Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, walnut oil, vinegar, Worcestershire sauce, hot-pepper sauce and pepper until smooth.
- 4 ASSEMBLE THE SALAD: Add the spinach, pears and walnuts to the dressing and toss to coat evenly. Arrange on plates or in bowls, sprinkle with the cheese and serve immediately.