Pear Salad

I mentioned this salad in a previous post, but I hadn't taken any photos to accompany the recipe. So, here it is. This salad was inspired by a salad I had at Park Chow, a great restaurant in the Inner Sunset. Normally, I don't like dried fruit like raisins, so I was surprised by how much I enjoyed the currants in this salad. I think the combination of sweet and salty in this salad strikes the perfect balance. I could eat it every day, and have whenever I have ripe pears around. 

Ingredients:

• 1 pear, thinly sliced
• Baby spinach or spring mix leaves
• Crumbled feta cheese
• Dried currants
• Pecans, chopped

Instructions:

• Combine the ingredients, in the amounts that you prefer. 

Dressing Ingredients:

• Extra Virgin Olive Oil
• Strawberry Balsamic Vinegar (mine is from The Olive Press)

Instructions:

• Combine roughly equal parts oil to vinegar in a jar or bottle, pour over salad. 

I hope you enjoy this salad as much as I do. I think it's an unusual mix of ingredients that turn out to be unexpectedly good together. I recommend bringing this salad to a pot luck or gathering, it's guaranteed to take people by surprise and be a big hit.