Humboldt Fog® Classic Salad
Humboldt Fog®, fresh sliced pears, toasted pecans, and a simple vinaigrette over mixed baby greens are a classic addition to any dinner.
Ingredients
Serves: 4-6| Salad | |
|---|---|
| 4 cups | mixed baby greens |
| ½ cup | toasted pecans, roughly chopped |
| 2 | pears, thinly sliced |
| 4 oz | Humboldt Fog® , thinly sliced or gently crumbled |
| Dressing | |
|---|---|
| 1 tsp | dijon mustard |
| 1 tsp | soy sauce |
| 1 tsp | honey |
| 3 tbsp | white, apple cider or white balsamic vinegar |
| ¼ cup | extra virgin olive oil |
| salt and fresh ground pepper to taste | |
Instructions
-
This recipe is a bit long and may look intimidating, but it is really just three distinct
steps that all come together at the end—and it’s a vegetarian main course
showstopper. First, make the dough and chill it (you can even do this days or weeks
ahead). Then you make a simple leek filling and a pomegranate-honey glaze, both
of which can be stored for a couple days ahead. Finally, a rustic galette assembly
and baking. Make sure to hang on to any leftover pomegranate sauce; it’s delicious
with Humboldt Fog as a snack. -
Make the Dough
Mix the first 4 dressing ingredients and then slowly whisk in the EVOO. Add salt and pepper to taste, set aside
Toss mixed baby greens gently with dressing, top with pecans, sliced pears and Humboldt Fog®.
