Recipe: Frog Hollow Early Fall Salad

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

Quality vinegar 

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. 

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