It’s winter, but I’ve been dreaming of summer. What I really want is a tomato and mozzarella shell, but I don’t buy tomatoes during this time of year. The other day when Leslie and I went for a trip to go antiquing, we really wanted to find a little tea room for lunch and I was looking forward to having something like this. Pears are in season between mid-summer and right about now from what I understand so I dreamed this up — and it turned out great.
For the salad (enough for six shells/salads):
One box Pepperidge Farm puff pastry shells – one box has six shells
One package mache rosettes — really you could use any pretty lettuce or spinach but these are fantastic
One pear, maybe two if you’re a real pear lover, seed and cut each into long slices
Six handfuls pecan halves, one per salad
Goat cheese – plain or herbed — amount depends on your liking
For the dressing:
1/2 c. mayonnaise (Duke’s forever)
1/4 c. buttermilk
juice of one lemon (you could use much less, just add it to your liking)
To prepare, bake the shells according to directions and remove tops. Simply put some pear slices, mache, pecans, and crumble goat cheese in each shell. Next, put more of those same ingredients all around the shells onto the plates so it’s a nice portion:
Make the dressing by simply stirring the three ingredients together. Spoon a little of the dressing onto the salad, maybe add a little salt and pepper:
A perfect lunch.