pear & walnut salad

Of course I post an egg recipe and then go to the store to find that avian flu is wiping out the hen population and causing the price of eggs to skyrocket.

Timing is everything. I also need to share with you this little tip.


Making an omelette with leftover bean dip and some monterey jack or pepper jack cheese  is a wonderful idea for those overpriced eggs you may have on hand.

Other good things I’ve eaten lately? I had Ethiopian food for the first time in Atlanta.


injeraThat would be tilapia with spicy red lentils, which I ate with a fork like a real novice. I did try the injera (picture above) which is the traditional spongy sourdough like bread that they basically use as a utensil. It was good! Not something you would eat plain like how I could house an entire loaf of actual sourdough bread straight up, but an interesting taste.

When the GS’ mom visited DC, we went to G by Mike Isabella (of Top Chef). It’s a sandwich place during the lunch hour and then they have a larger dining room with a dinner menu. Although I am 100% Team Blais, I had a damn good chicken salad sandwich and the house chips were top notch.

sandwich (2)

The GS and I also went out for our 3 year anniversary a few weeks ago, and we got this pear and walnut salad that was inexplicably awesome. I tried to re-create it here to the best of my ability.

Pear & Walnut Salad

2 cups arugula

1 bunch frisee

1/2 cup toasted walnuts

3 ounces goat cheese

2 pears, peeled and sliced

balsamic vinegar, olive oil, salt & pepper

Rinse the arugula and frisee. We learned in our French cooking class that you’re only supposed to eat the white and light green parts of frisee. Opposite of what I would have guessed. Chop off the dark green ends, and toss the rest with the arugula.

In the salad we ordered, the pears were cooked or caramelized or transformed in some way to be really super sweet. This was the original plan, but we happened to get two perfectly ripe pears so I couldn’t cook them. If you get some that are a little iffy, toss them on the stove in a little butter and sugar and let me know how it turns out.


Toast the walnuts on the stove or in the oven for a few minutes until fragrant. Crumble the goat cheese.

Mix it all together. I tossed ours with some balsamic, olive oil, salt and pepper. You can use whatever dressing you want here, but I would recommend something light. Maybe even sub out the balsamic for lemon juice. I was trying to mimic what we had at the restaurant.



That sweet and salty combo gets me almost as much as the granite in my new kitchen. Okay, Kelly and Aaron’s new kitchen. We ate this salad with filet mignon! Obviously, it was on sale. I made the salad while the GS cooked the steaks. He likes his steak very rare. I told him I thought mine might still be alive.


Perhaps I need to refine my palate for red meat, but girl knows how to make a salad that involves no cooking.


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