While waiting for winter to be over and the warm weather to arrive, salad seemed like a way to make it seem like summer -- even if it was still cold outside. Now that it is finally warming up, we'll probably all be eating more salads. This one is made with green leafy lettuce, celery, sliced ripe pears, and pecan halves. I've added homemade crispy bacon bits too, but you can leave them out if bacon is not your thing. The salad dressing is added just before tossing, which in my family is after the main meal.
1/8 cup balsamic vinegar
1/8 cup white wine vinegar
1 teaspoon poppy seeds
1/2 teaspoon dried mustard
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon finely chopped green onion
1- 1/2 teaspoon African Bronze Honey
1/2 cup olive oil
1. Mix the vinegars.
2. Add in the poppy seeds, mustard, sea salt and chopped green onion. Stir with a spoon, crushing the green onion a little
3. Add the honey and mix well. Let sit for 5 minutes.
4. Add the oil and stir well. Keep refrigerated until ready to serve. Stir well with a fork or small whisk before drizzling over salad. Toss and serve!
The honey complements the pears and pecans without making the salad too sweet. Come to think of it, a little crumbled blue cheese would have gone nicely with this salad too!
What could be more comforting on a cold winter’s day than a warm serving of french toast? We decided to take this classic breakfast favourite, and put our own sweet little spin on this dish that will surely stand out at your next Sunday brunch!