
Frog Hollow Early Fall Salad
Makes 4-6 Servings
Ingredients
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 vinegarÂ
FHF Extra Virgin Olive OilÂ
Kosher salt and freshly ground black pepperÂ
Method
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Place the ingredients on a large serving platter. Season and dress to taste.
Serve at once.Â