Frog Hollow Early Fall Salad
Makes 4-6 Servings
2 medium Warren pears, cored, de-stemmed, and cut into bite-sized squares
4 oz. of baby kale
1/4 cup of maple walnuts, roughly chopped
6 pieces of dried apricots, sliced thinly
1/2 cup of small shallots, minced and macerated in sherry vinegar
Shavings of Parmigiano Reggiano to taste
FHF Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Place the ingredients on a large serving platter. Season and dress to taste.
Serve at once.