Pear, Bresaloa and Chevre with Onion Vinaigrette and Garlic Spears

Salad with Pears, Dried Beef (Bresaola) and Garlic Spears

This was an easy layered salad that took just 5 minutes to make. This is a recipe for two salads as I had company.

I took one pear and sliced thin wedges and layered them in the bottom of a small bowl. On top of that I placed a layer of sliced air-dried beef (Bresaloa). This is from Roget’s Meats in Hubbard, Oregon, and a gift from a friend of mine, but any large city should have it on sale somewhere or you can order it online. It’s more common on the east coast than on the West Coast. On top of that I crumbled a bit of chevre. I cut the tops off two garlic spears. I then cut the spears in half lengthwise and chopped the long stem into 1/4 long pieces and sprinkled on top.

I had some onion vinaigrette that I made a few weeks ago and dressed the salad with that. I took the tops of the garlic shoots, cut them in half and removed the inside and used the outside for garnish.

The sweet pear, garlic and onion vinaigrette were great balances to the rich, heady taste of the dried beef and the chevre. It was an easy, delicious salad that took very little time to make and made a strong visual and flavor impression

Salad with Pears, Dried Beef (Bresaola) and Garlic Spears

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