While working on another recipe for this blog, I was snacking on a D’anjou pear. I dipped it into some tahini dressing meant for the other recipe, and found it to be incredibly tasty. I let it kick around in my mind for awhile of what I could do with this flavor combination, but in the end, I think simple is best.
This makes a satisfying lunch or an elegant touch when entertaining. I have visions of outdoor dinner parties. It’s just so vibrantly green. And while it looks impressive, it’s so easy to make.
Lemon Tahini Pear Salad
½ cup fresh parsley, packed
Juice of 1 lemon
½ cup tahini
¼ tsp garlic powder
¼ tsp agave
Salt, to taste
Water, to thin
2 D’anjou Pears, sliced
4 cups salad greens (spinach, baby kale, Boston lettuce, you decide)
½ cup sliced almonds
1. Put everything listed under “Dressing” in a blender or food processor. Blend until smooth and at the consistency you like. If too thick, add some water and blend some more. Taste, and adjust salt, lemon, agave, etc. Set dressing aside.
2. Dump sliced almonds into a dry skillet. Over medium-low heat, toast the almonds. Continually stir them to keep them from burning. Once they are the level of toasted that you prefer, remove from heat, and take out of the skillet (they will keep cooking, if you leave them in it!). I usually put them in a small bowl to cool down.
3. Add greens as the base. Sprinkle with pears and drizzle dressing over the top. Top with toasted sliced almonds. Serve.