Frugal Fall Fruit: Pears

I really enjoy the changing of the seasons, particularly the shift to autumn.  The dramatic colorful leaves, the cooler evenings, and especially the delicious fall fruits.  The apples from the last couple of weeks have been a tasty contrast to the watery, less flavorful apples out of season.  The pears are also tasty.  Last week, I saw both Bartlett and D’Anjou pears at the farmer’s market and picked up some organic Bartlett pears and allowed them to ripen to the perfect sweetness.  They were delicious and served as a wonderful dessert without any added adornment.  Pears are a good source of vitamins C and K, and importantly contain a high amount of fiber, which we are only now increasingly appreciating as a necessary part of a healthy diet. In season, pears can be about 1/3 the cost (and much tastier) than out of season. In addition to eating pears plain and making pear crisps, I like to serve pears in a salad.  Because of their sweetness, they can stand up to bittery greens like arugula (if you don’t like arugula, baby romaine or spinach are fine).  I like to serve this as a fancy first course with a small amount of goat cheese; or as a side dish, without cheese, to a fall meal of roasted chicken and roasted vegetables.

Pear and Arugula Salad
makes 2 servings

1 Pear, ripe and firm, cored and sliced thin
2-3 cups arugula (or use a spring mix)
2 T chopped pecans, lightly toasted
2 T goat cheese, (optional)

dressing:
1 t dijon mustard
2 T lemon juice
1 t honey or agave nectar
2 T orange juice
salt to taste

In a small bowl, whisk together the dressing ingredients.  In a large salad bowl, place the sliced pears, pour the dressing on top and coat the pear pieces well (the lemon juice in the dressing helps the pears from turning brown).  Add the arugula and toss together gently.  Divide the pear-arugula mixture onto two salad plates and sprinkle with pecans and scattered bits of goat cheese.  Serve immediately.

shared at Frugal Friday, Grocery Cart Challenge, and Food Renegade