Spring and Salad in the South

Hasn't it been just  magnificent to soak in the sun these past few days. I think we all needed it so. I am sharing a couple of pics from the backyard. Since our Japanese Magnolia is so late blooming, the flowers survived the ice. We were lucky.  The Bradford Pear tree isn't as showy as the neighbors yet, but it's on its way.

Today my daughter, April, is sharing her recipe for a sumptuous salad perfect for springtime!   Merci April!

Recipe

1 container fresh herb mix lettuce

2 pears ( Bartlett and D' Anjou both are excellent for this)

2 small red onions

1 container crumbled Feta Cheese

1 1/2 Cups Pecans

olive oil

Turn broiler on low. Chop  both onions into very fine slices. Save one onion for topping the salad.  Toss the other onion with olive oil until coated and lay on a single layer on a cookie sheet. Broil for 30 minutes or until caramelized and crispy.

Preheat oven to 400 F. Drizzle pecans with olive oil and salt to taste. Bake for 10 minutes- but be careful! They burn very quickly! When you can smell the delicious fragrance of the toasted pecans emanating out of your oven, it's time to take those babies out!

Place lettuce in a small bowl for individual servings or a large platter for a show-stopping presentation. Layer sliced pears around the rim, add caramelized onions, toasted pecans, and feta cheese crumbles. Sprinkle raw onion on top to add a bit more zest.

For the dressing, I turn to one of my favorite cooking ladies: Julia Child! This vinaigrette is just perfect.

Julia Child's Classic Vinaigrette

1/2 tablespoon shallot or scallion, finely minced

1/2 tablespoon of Dijon mustard

1/4 tablespoon of salt (or to taste)

The juice of one lemon

1/2 tablespoon white or red wine vinega

r 1/3 to 1/2 cup of Excellent olive oil or other fine, fresh, flavorful oi

l Freshly ground pepper (to taste)
Shake all of the ingredients in a screw-top jar with great vigor.
If you prefer to mix the ingredients, make a slurry or paste with the mustard , salt, and scallions first. Whisk in the lemon juice and vinegar, and only then begin to incorporate the oil, drop by drop to form a smooth emulsion.
Add pepper and more salt to taste. Lightly dress your salad greens, top with croutons and, if desired, a sliced protein of your choice. Drizzle a few more drops of the vinaigrette to finish.
-From Julia's Kitchen Wisdom