VEGETABLES:

Beets • Bok choy • Broccoli • Brussels sprouts • Cabbage • Carrots • Cauliflower • Celeriac • Celery • Chard • Collards • Corn • Cucumbers • Eggplant • Fennel • Garlic • Kale • Kohlrabi • Leeks • Lettuce • Mushrooms • Onions • Peppers • Potatoes • Pumpkins • Radishes • Rutabagas • Spinach • Squash (winter) • Tomatoes • Turnips

FRUITS:

Apples • Grapes • Pears • Strawberries (late) • Watermelon

HERBS:

Rosemary • Sage • Tarragon • Thyme

Red Pear, Toasted Walnut, and Parmesan Salad

I love serving this pear salad with really good crusty farmhouse bread and a dry, pale cider. The bitterness of the arugula complements and highlights the sweetness of the pears, which blends with the nutty tones of the Parmigiano-Reggiano. The walnuts lend another bitter and toasty element. A touch of honey in the dressing ties it all together. If you like, sprinkle some organic dried cranberries on the salad for another texture.

Pears do not ripen on the tree. If they did, they would ripen from the inside out and become mushy. In orchards, they’re often picked all at once, when the fruit comes off easily, and then put into storage. They should ripen nicely at room temperature. Firm-ripe pears will have the best flavor and texture for this salad.

Check out this recipe