Here we are in January again. I always have the hardest time with this month, it's dark and cold and the memories of Christmas still linger in the air but all the magic is gone. But... it's not all bad - January is a time for new beginnings, and it's a time for fresh foods to wash down all the Holiday cookies. This salad will do just that, it will cleanse your pallet of the Christmas goodies and start you off on a healthy but delicious note. My mom is a January birthday so she has always loved January, and this is one of her favorite salads...so it could even be a birthday salad. (I guess no one probably wants a birthday salad, but she might...!) I can see why she loves this one though, with sweet pears and mustardy dressing covered in sharp cheddar cheese - this isn't just any old salad! So on one of these dark, January days, go make this for yourself and maybe you'll feel like celebrating this gloomy, but hopeful first month of the year.
First, I have to take a moment to honor this BEAUTIFUL butter lettuce, because this salad would not be near as delicious without it's soft, mellow, buttery leaves. A beautiful head of butter lettuce will make me happy no matter how gloomy the day is!
WHITE CHEDDAR AND PEAR SALAD:
-Serves 4-6-
1 head of butter lettuce, torn into bite size pieces
1 -2 bartlette pears
1/2 cup roughly chopped pecans
1/2 cup or more grated or shaved sharp white cheddar cheese
MUSTARD DRESSING:
1 heaping tablespoon course dijon mustard
3 tablespoons apple cider vinegar
1/3 - 1/2 cup mild tasting olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Ok, now to assemble the salad, tear the head of lettuce into a bowl and top with thin slices of pear. I usually only use about 1 pear, but if you want more, go ahead and do two. Sprinkle the chopped pecans over the top and then grate the cheese. Don't be shy with the cheese - it gives the salad such a good, salty bite.
Now, to make the dressing - in a small bowl add the mustard and vinegar. Whisk them together until combined, and then continue whisking as you begin to add the olive oil. Let the steady stream of olive oil continue as you whisk until the dressing is slightly thickened. This will take 1/3 to 1/2 a cup of oil. Don't use too much olive oil, or that'll be all you can taste. Lastly, add your salt and pepper and pour over the salad. Toss gently then serve immediately. This is great to serve alongside pork or chicken, or really any dish you like.
