Pear, Beet, Arugula and Feta Salad for National Pear Month

by jerseygirl on December 14, 2011 · 12 comments

December is always a joyful time. There’s Christmas, Hanukkah and New Year’s Eve all in this wonderful month. It is also my daughter’s birthday just two days before Christmas. But did you know it is also National Pear Month? Last month I went to a four course pear luncheon sponsored by the USA Pear Association. It was at Meme Restaurant in Philadelphia and Chef David Katz prepared a most wonderful meal. Here we learned about pears and their ripening process. We also ate some great food. Take a peek at the four courses we had.
Salad of red cabbage, poached bosc pear, beets, red wine
 Grilled flat breads w/anjou pear, prosciutto, blue cheese, rosemary
Crispy duck confit w/roasted seckel pears, bosc pear-parsnip salad, cooking juices
Olive oil cake w/pear sorbet, pancetta powder, black pepper crisp
One important fact I learned about the pear is that it is one of the few fruits that does not ripen on the tree. The pear is harvested when it is mature and ripens from the inside out at room temperature. The best way to test for ripeness is to check at the neck. A ripe pear should yield at pressure in the neck area.

I love putting pears in salads. I like the crisp bites and the sweet pears with a salty cheese. After having the beet puree with the poached pear salad, I decided it was time to experiment with pears and beets in a salad. So here it is. My Pear, Beet, Arugula and Feta Salad. Since it is National Pear Month, have you eaten a pear today? Thank you USA Pears for a wonderful lunch and great information!

 

Pear, Beet, Arugula and Feta Salad
2 TBS olive oil
1 TBS rice wine vinegar
5 ounces arugula
1 cup sliced cooked beets (roasted or canned are fine)
1 pear, seeded and chopped
2 ounces crumbled feta cheese
salt and pepper to taste
Whisk the oil and vinegar together. Toss the arugula with the dressing. Top with the beets and pears. Sprinkle the cheese over the salad. Season with salt and pepper to taste. This makes 2 lunch servings or 4 appetizer servings.

 

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{ 11 comments… read them below or add one }

rebecca @ beurrista December 14, 2011 at 7:37 am

Perfect timing- I have everything on hand except the pear!

Looks delicious and I know I'll love the combination.

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The Japanese Redneck December 14, 2011 at 10:47 am

I luv pears and should be ashamed that I don't use more of ours when they are ripe.

We tend to let critters get most of them.

Looks delish.

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That Girl December 14, 2011 at 11:28 am

So much to celebrate here

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Emily Malloy December 14, 2011 at 12:01 pm

Oh this is all so delish 🙂

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Angela December 14, 2011 at 12:44 pm

Wow, that dinner looks outstanding!

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Curt December 14, 2011 at 10:05 pm

Not too crazy about beets, but then I haven't tried them for a while. I do love pears though!

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Lisa December 14, 2011 at 10:08 pm

What a great tasting of all dishes 'pear'. I really love that salad, so festive. It would be a great starter to a holiday meal, not to mention an all year round, light treat.

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Lydia (The Perfect Pantry) December 14, 2011 at 10:49 pm

I love pears in salads, too, especially when a nice salty cheese is involved.

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Carrie December 15, 2011 at 12:32 am

YUM! That sounds amazing as did the dinner you were so lucky to attend. Jealous. Now come help me make the salad so we can hang out together. 🙂

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A SPICY PERSPECTIVE December 15, 2011 at 9:48 am

I can't keep track of the NAME of the month, let alone what food we're celebrating. Thanks for the delicious reminder!

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Ciao Chow Linda December 15, 2011 at 11:15 am

I have a bunch of ripe pears on my counter just waiting for some of these dishes. Love the idea of using poached pears in wine in a salad – I usually just eat them as a dessert.

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