This week’s visit to the Farmer’s Market turned my attention to pears. Yet another signal of the arrival of Autumn, alongside getting dressed into jeans first thing in the morning and having to change to shorts by 11am. The joy of in-between seasons.
I grew up thinking pears were the poor cousins to apples because they never stood up to lunchbox brutality like a Red Delicious. But if treated with care and eaten at the peak of ripeness, which it seems you never can tell until the morning of, they offer a juicy tenderness in their give where the apple smacks of sharp crunch.
That being said, I don’t mind a pear on the crisp side of ripe to eat with a good blue cheese. Add walnuts and you’ve got the trifecta for stinky cheese perfection. Forget crackers. Simply take a slice of pear, add a triangle of blue and crown with a toasted walnut. Pop in your mouth and….Heaven.
This Stephanie Alexander salad takes this idea and moves it from hors d’oevres to entrée.