Growing up there was a pear tree next to my Nonnie’s carport. It wasn’t just any ol’ pear tree; it was my secret tree.
Oh, the tree wasn’t secret; it was a good-sized one with bunches of crookety branches and knobby toe-holds. It was the climbing of that tree, the knowing how to do scale it and what awaited me at the top that was the secret. That pear tree not only yielded bushels of autumnal bounty, it was a haven to dreams.
Knowing exactly which three toe holds was the key to boosting myself to just the right branch on the right and then to the one on the left. From there it was just a short limb walk to the top of the carport and then to the tippity-top of the roof. There awaiting my own adventureland.
Daydreaming about the worlds I could only read about was made more vivid during those visits to the peak of that roof. I flew with Dr. Doolittle in a hot air balloon and lived in a tree house with The Swiss Family Robinson. Tarzan taught me how to swing on jungle vines and talk to great apes, and Black Beauty showed me how to love a horse with all of my heart. My sword fighting skills gained acclaim in battles with Captain Hook while guarding my good friend Peter Pan. Sherlock Holmes stood in awe of my detective skills.
There were no constraints. No limitations on my dreams. There was pure freedom to be who and what I wanted to be. Dreaming dreams I shared with no one. And all because of a pear tree.
Roasted Pear and Fontina Salad with Pear Vinaigrette
2013-10-31 22:14:39
Ingredients
- 1 Anjou (red) pear
- 4 cups Romaine or spring mix lettuce
- 1/2 cup cubed fontina cheese
- 1/2 cup glazed or toasted pecans or walnuts
- 1 cup mixed grapes, cut in half1/4 cup pear infused white balsamic vinegar
- 1 teaspoon thickened Greek yogurt
- 1 teaspoon minced garlic
- pinch of kosher salt
- 1 teaspoon brown sugar
- 2 teaspoons molasses
- 3/4 cup extra virgin olive oil
- freshly ground black pepper
- Preheat oven to 325 degrees. Chill the salad plates.
Instructions
- Cut the pear in half, core and thinly slice but do not cut through the stem end. Place the pear on a sheet of parchment paper or aluminum foil lightly sprayed with nonstick spray. Bake for 35 – 45 minutes until it just yields to the touch. Just before removing from the oven, brush with a little of the pear vinaigrette and bake 1-2 more minutes to glaze. Set aside to cool.
Dressing
- Make a paste of the garlic by smashing it with the salt using the blade of a chef’s knife. Mix the vinegar, yogurt, brown sugar and molasses (You can use all brown sugar or all molasses, but I prefer the combination.). While whisking, add the olive oil in a steady stream until thoroughly mixed.
To serve
- Arrange the lettuce on the serving plates. Center a pear half on each plate fanning the slices slightly. Add the grape halves, fontina cubes and glazed or toasted pecans or walnuts. Drizzle with the pear vinaigrette and serve.
Dining With Debbie https://diningwithdebbie.net/
Love the story about your dreaming tree.
That salad looks FANTASTIC!!!!
Hi Debbie! I love salads with yummy ingredients and this looks fantastic – thanks for sharing at our Marvelous Monday party – I’m pinning and sharing on FB this week, Deb
Thanks so much for stopping by and for pinning and sharing from my blog. I’m sorry that your comment got sidetracked in the migration to the new web site. I hope you will come back often, and I promise to be more diligent in responding:)