4 firm Fuji apples, cored and cut into 8 wedges each
2 firm Bartlett pears, cored and cut into 8 wedges each
1 Tbl. extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 c. pecans, chopped and toasted
5 to 8 ounces baby arugula
1/2 red onion, sliced as thinly as possible
5 large fresh basil leaves, cut into chiffonade
4 c. orange juice
4 garlic cloves
6 whole cloves
1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
Finely grated zest of two lemons
1 c. extra virgin olive oil
Toss the apples and pears in olive oil and season to taste with salt and pepper.
Preheat a grill pan until super hot, or use an outdoor grill. Grill the apples and pears for about 3 minutes per side. Place the grilled fruit in a bowl and refrigerate until cold, at least an hour.
Toast the pecans in a dry pan over medium heat, tossing frequently while toasting, to prevent burning, until evenly colored and fragrant. Transfer pecans to a plate to cool.
In a large bowl, toss the fruit, arugula, red onion, pecans and basil with enough dressing to coat. Taste and add more dressing if needed.
To make the dressing, in a small saucepan, simmer the orange juice with the garlic and whole cloves until it is reduced to 1 1/2 c.
Remove the garlic and the cloves and set the juice aside to cool. Pour the cool juice into the jar of a blender along with the salt, pepper and lemon zest. With the blender running, slowly pour the olive oil through the opening in the lid and blend until emulsified.
Use immediately, or refrigerate immediately.
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