P is for Pear: Perfect Pear Persimmon Salad with Parsley Vinaigrette

My friend – the fantastic Sofia at Papaya Pieces – and I are teaming up once a month to feature a fantastic ingredient. One recipe will come from Papaya Pieces, located in Barcelona, Spain, and the other will found here, at Curls and Carrots, in Albuquerque New Mexico. This month’s special letter is: “P.” We have decided that the chosen ingredient is pear. Sofia will be featuring a succulent Lamb Liver with Pear, Pepper and Jamón Serrano recipe. Curls and carrots will unveil a Perfect Pear Persimmon Salad with Parsley Vinaigrette.

DSC_2007Pears are one of my favorite foods. They are sweet, succulent and versatile. Pears can be used in soups, purées, salads, stuffings… the list goes on. Plus, the fruit is nutritious; pears are very high in dietary fiber and a good source of minerals such as copper, potassium, manganese, iron and magnesium. They are rich B-complex vitamins such as folates, riboflavin (vitamin B2) and pyridoxine (vitamin B6), as well as vitamins C and E. So, they are tasty and have health benefits.

DSC_2006It seems as if there are as many types of pears in North America as there are species of butterflies. I am so curious about what types of pears are grown in Sofia’s Spain – or where you live! I love all pears and do not discriminate. However, I try to purchase local produce. The pears regularly available in Albuquerque at my local Co-Op are the generally crisp, brown bosc and light green, honeyed d’anjou pear. I eat them on their own for a snack – or put them in a delicious salad… Such as “Pear Persimmon Salad with Parsley Vinaigrette!”

DSC_2013This salad pays homage to delicious pears found in New Mexico, as well as the adorable orange, baby persimmons also grown in this state. Cherries and figs are always a perfect pair for pears. Dried, bing cherries and two dried types of figs are used in the salad: soft, glacé Turkish figs and rich, chocolate-colored mission figs. Earthy rosemary grows wild like a weed here. A few sprigs must be strewn about.

DSC_2009Cherries and Figs are not currently in season here, but the local fruits are dried and sold year round. Organic, juicy roma tomatoes are slightly acidic and a brilliant red – they offset the sweetness of the persimmon and contribute a mesmerizing aesthetic. The unapologetically garlic forward, deep green dressing is flavorful and bright. It is bursting with salubrious, fresh green parsley – and its vibrant, unexpected green hue is a gorgeous visual contrast to the red tomatoes.

DSC_2017The salad is quite a treat on its own, but a grilled fillet of wild salmon takes it to new heights. You could add tofu, chicken, or any protein to create heartier fare.

DSC_2016This salad is elevated when paired with a robust, slightly sweet, floral wine. The Apothic White is blended in California and displays notes of honey and melon. Given its low price, it is shockingly rich, medium-bodied, complex and smooth.

DSC_2010On a side-note, thank you to Abba for my wonderful, new candle holders and place mats he gave me for Hanukkah. They are featured in these photos. He said it is his way of supporting this blog – showing his belief in me as a growing writer, photographer and recipe developer  – and enthusiasm for the wonderful friends and connections I make through blogging. What a thoughtful, kind gift!

DSC_2015I must admit, I am glad that Sofia picked pears for our first ingredient challenge. After all of the Thanksgiving and Hanukkah bounty, I am craving fruits and vegetables. Do you have a favorite recipe that highlights the scrumptious pear? I challenge you to develop a recipe featuring pears – or share an old favorite.

DSC_2012Happy Munching! Thank you for your visit to Curls and Carrots. We are so glad that you are here.

Warmest regards,

Shanna

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Print Vinaigrette Recipe

Garlicky Parsley Vinaigrette

The perfect mix of garlic and herbs combine in a light, delectable dressing. It also serves as a fantastic marinade for any protein.

Ingredients:

3 Tbsp. Dijon mustard
2-3 large cloves of garlic, per your preference
1/2 cup chopped parsley leaves
3 Tbsp. chopped shallots
1 tsp. salt
1/2 tsp. pepper
1 tsp. floral honey
1/2 cup champagne vinegar
1/2 cup good quality extra virgin olive oil

Preparation:

  • In a food processor, process the Dijon, garlic, parsley, shallots, salt and pepper until the mixture is finely chopped.
  • With the motor running, add the honey and vinegar.
  • With the motor running, slowly drizzle in the olive oil.
  • Allow the motor to run for about one minute more to completely emulsify the vinaigrette.
  • Enjoy on your favorite salad – or use to marinate fish and poultry.

Print Salad Recipe

Perfect Pear Persimmon Salad

One of my favorite Fall treats: a sweet, savory, seasonal and scrumptious salad made of the best, most fresh, local ingredients.

Makes one large salad for a lunch or light dinner. Serve with a toasted baguette slathered with a fabulous chevré.

 
Ingredients:
 
2 heaping handfuls of fresh, green baby spinach
1 local, crisp pear, such as d’anjou or bosc, diced
1 small orange New Mexico persimmon – or any variety available to you locally, diced
1 small, organic red roma tomato, diced
3 very thin slices of sweet yellow or vidalia onion, or any sweet onion that is available to you locally
2 baby portabella mushrooms, thinly sliced
1 heaping Tbsp. bing cherries, dried
4 organic brown Turkish or tema figs, dried and sliced
2 organic black mission figs, dried and sliced 
2 – 3 Tbsp. “garlicy parsley vinaigrette”
A few sprigs of rosemary, torn into fine pieces
salt and pepper, to taste
Optional: a fillet of salmon or tofu, marinated in garlic and rosemary and grilled to perfection
 
Preparation:
  • Prep all of your ingredients.
  • On a large plate, arrange the baby spinach in an even layer.
  • Equally distribute all of the fruits and vegetables over the salad.
  • Drizzle the vinaigrette over the salad. 
  • Sprinkle with rosemary and liberal amount of salt and pepper.
  • Top with marinated and grilled salmon or tofu, if desired.
  • Serve with crusty bread anointed with a fabulous chevré and a crispy, fruity white wine.
  • Enjoy!

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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47 thoughts on “P is for Pear: Perfect Pear Persimmon Salad with Parsley Vinaigrette

  1. I have just finished eating one green, tart, granny smith apple. I don’t know why it’s so tart and sharp…my teeth are complaining. The garlicky parsley vinaigrette sounds very delicious. Lots of parsley leaves and shallots with a tinge of honey. I think I can use it as a pesto for pasta, combined with some roasted vegetables and stir fried chicken. Thanks for sharing that vinaigrette. It gives me something to do with the bags of left over parsley, I always have hanging around my fridge. I shall steal the recipe, if you don’t mind. For this salad, i would go for the wild salmon, please. Thank you very much. Thanks Shanna for sharing. This would be great for my lunch. I eat salads for lunch, these days. Have a great day….Best Liz

    1. Hi, Liz –
      Oh, yes, Granny Smith combines best with a bit of sweetness. Check out one of my favorite salad recipes here (my friend brought it to me once – and I have made it ever since – I often use Greek yogurt for part of the mayonaisse):

      http://www.epicurious.com/recipes/food/views/Apple-Dried-Cherry-and-Walnut-Salad-with-Maple-Dressing-107064

      I love having salads for lunch. My salads are very fun and always filling. I think a fabulous salad, made my way, is my favorite food. Fruit? Cheese? Chicken? Greens? Nuts? The possibilities for flavors and vinaigrettes are endless! Today I had a lovely salad that included beets, oranges and Roquefort. MMMMM. Oh, as for the salmon – I agree: “Yes, Please!”

      Thank you so much for visiting, reading and leaving your note. You always make me smile! Oh, and your idea for using the vinaigrette on pasta is inspired. I wish I had thought of it. Take good care! Will be by your blog soon to see what’s happening in your neck of the woods in Canada!

      Warmly,
      Shanna

      1. Omg Shanna, I am so tired I’m literally falling asleep. I shall visit your blog 2moro. I have been sleeping late for days…today I need to try and sleep a bit earlier. I have seen the lovely muffins, will comment 2moro. Take care and have a good night. Best Liz

      2. Hi, Liz,
        Thank you for stopping by – even though you are so tired. I appreciate all of the support that you show the blog. My goal lately has been to be in bed by 10. I try to wait for my husband to eat dinner, but he can be very late – 8 PM is early for him to get home. I definitely feel better when I am getting good sleep! Here is to to you getting more zzz’s. They say sleep is just as important as exercise and nutrition… But it does seem there are too few hours in the day. Take care good care!
        Best wishes,
        Shanna

  2. Wow! this a really beauty and Healthy, I really like the dressing,the combination of garlic with the rest(champagne vinegar interesting)is a Gorgeus,thank you for sharing Shanna.

    1. Thank you, Massi! Your compliments are so kind and heart-felt. It means a lot to hear such encouragement. Let me know if try the salad, dressing – or any variation! Do pick up some champagne vinegar – it is a lovely, smooth flavor. Have a great night. Warmly, Shanna

  3. What sweet gifts–the sharing of pear-inspired recipes *plus* the lovely gift of light (candle holders *and* inspiration) from your dearest. My heart is cheered by such things. And I’m pretty sure my stomach would be cheered by the salad!

    1. Thank you, Kathryn. Your words are so sweet, genuine and kind. I am so glad that we have made each other’s “acquaintance” through blogging. You are lovely person – your warmth radiates through your comments on my posts and your lovely blog itself. Have a great night. Warmly, Shanna

    1. Hello, Barb. Happy Hanukkah to you, too! 🙂 I adore all of your fantastic photos. You have a gift and a good eye, for sure. They defnitely bring a light to the blogging word – your winter photos will be off-the-hook, I am certain. I love pears when they are in season – they are great in any salad that you fancy. Give them a try in dish and let your creative juices flow. Maybe even post about what inspired you! Have a great night, my KC friend. Warmest regards, Shanna

    1. Hi, Gretchen! I am elated that you have stopped by. Thank you for leaving such a kind note. I also love salads with seasonal produce. I am looking forward to all of your great ideas and inspiration. I enjoy stopping by your blog. Have a lovely night – and my warmest regards. – Shanna

    1. Hi, Dear Angie,
      Thank you for stopping by – and taking time to read and leave a warm note. I am quite enthused that you have visited, once again. I am looking forward to your next post, obviously! I appreciate how sweet you always are! And, yes, Abba “did good”! I guess he might read my blog from time-to-time, now that his gifts are front-and-center. Hehe. Take good care, my friend. Warmest regards, Shanna

    1. Hi, Ada,
      Thank you so much for the kind words. I also love persimmons – ah, yes, what a glacé, honeyed fruit. Just delectable on their own, for sure!
      Yes, I love receiving blog props – they are my new favorite gift. Forget the pearls, hand me a placemat. Hehe. 😉
      I hope that you have a wonderful day…
      Warmest regards,
      Shanna

  4. Are persimmons a difficult food item to acquire in the winter time? I liked the ingredients and would like to try it sometime! I think that you told me a lot about the way you live, family life and your values, too. I appreciate your very kind comments on my blog and will try to keep in touch… you have probably heard I have time constraints at the library but read over the weekends! Take care and thank you for your visits! Robin

    1. Hi, Robin,
      Surprisingly, persimmons are very common right now. I have been purchasing local persimmons. They are just delicious!
      I do appreciate all of your kind words and visits.
      Tell me about the library constraints… I am not completely familiar.
      Take good care.
      Warmly, Shanna

    1. Hi, Sofia,
      Oh, thank you for the lovely words! I am so glad you popped over to say hello. You have such a joy about you. I so enjoyed your pear post and can’t wait to try it. I adore liver in all forms – genius to cook it with pear. And look – we both made a salad by pure happenstance. Great minds think alike? 😉
      Warmest regards – and enjoy your weekend,
      Shanna xx

  5. When I was in grad school, I did a lot of research on Medieval recipes. Most looked disgusting, but a few were really good, and one that I loved was pears roasted in sweet wine. The recipe wasn’t a recipe like we know it, but the idea is to make a sweet syrup from red wine, sugar and ginger, cinnamon and saffron, and roast the pears in that syrup in a low oven for a couple of hours. Yum! I will try to find my recipe (such that it is) and play with it.

    1. Hi, Beverlee-
      What a lovely idea. I have actually had pears in a very similar manner – but never with saffron. It sounds delicious. I have read a small amount about medieval cooking, and some recipes are enticing. Thank you for stopping by – I am looking forward to your pear recipe. 🙂
      Warmly,
      Shanna

    1. Hi, Azita,
      Persimmons are one of my favorite food. I adore them, especially on salads. I shall be checking your blog to see if they make an appearance soon. On a sidenote, I am a GREAT lover of figs, as well. 😉
      Take good care, and thank you for your visit and sweet note.
      Warm regards,
      Shanna

  6. Such a beautiful, appetizing salad, Shanna! The colors look so fresh and bright. I like, too, the variety of fruits used, especially persimmon. What a delight!
    Loved the gifts, too. I’ve a pair of candle holders quite similar to those you received. Mine, too, were a gift. 🙂

    1. Thank you, John. If only fresh figs were in season now – they would be better than dried. I have noticed that you use a wide variety of fruits on your blog, including the quince, which is not well know. I have a couple of pomegranates waiting to be used – another obscure fruit. 🙂 Enjoy your candle holders… they are very nice for the holiday season. I appreciate your visit – enjoy your Sunday. Warm regards, Shanna

    1. Hi, Lidia…
      It was, indeed. Thank you! You are way too kind in your remarks. I do love hearing from you. 🙂 So, I have a persimmon on the counter now, perfectly ripe. Maybe I shall create a new salad.
      Warm regards..
      Shanna

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