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  • Recipe

Red Leaf Salad with Poached Pears, Figs and Squash

Red Leaf Salad with Poached Pears, Figs and Squash

Ingredients

  • 1 c
    Blue Cheese Crumbles
  • 1 c
    Mayonnaise
  • 1 c
    Sour Cream
  • 1 ea.
    Large Head Red Leaf Lettuce, rinsed, leaves Intact
  • 2 ea.
    Poached Pears, recipe follows
  • 1 ea.
    Small Squash, peeled, roasted and thinly sliced
  • 4 ea.
    Figs, stemmed, sliced, drizzled with honey
  • 1 c
    Toasted Pistachios
  • 1 ea.
    Whole Shallot, peeled and minced
  • 4 ea.
    Dill Sprigs, large stems removed
  • Sea Salt, as needed
  • Zest and juice of 1 lemon
  • Heavy pinch of Black Pepper

Preparation

Stir together blue cheese, mayonnaise, sour cream, lemon zest and juice, and pepper. Refrigerate overnight.

Layer lettuce with pears and squash on a plate or bowl, leaving more pears on top. Spoon desired amount of blue cheese dressing over the salad. Top with 1 halved fig, pistachios (squash and figs are optional), shallot and dill. Sprinkle with sea salt on top. Makes 4 to 6 servings.

To poach pears: Place two peeled, cored and quartered pears in a saucepan with 1 cup of white wine, 1 sprig rosemary, a knob of sliced ginger and a pinch of salt. Place over low-medium heat and poach until almost tender. Remove from heat and cool to room temperature, and then store, covered in liquid.

Executive Chef Trevor Stockton| The Restaurant at RT Lodge, Maryville, Tennessee