Recipe: POMEGRANATE PEAR WALNUT SALAD

POMEGRANATE PEAR WALNUT SALAD 

This gorgeous, glorious salad is bursting with tastes and textures.

9 ounces mixed greens
1 pear, sliced
1/2 cup pitted sliced Medjool dates
1/4 cup pomegranate seeds
1/2 cup coarsely chopped walnuts
1/2 cup dried cranberries
3 ounces goat cheese
pomegranate balsamic vinegar
walnut oil

1. Combine the first seven ingredients. Drizzle with pomegranate balsamic vinegar and walnut olive oil to taste. Toss and serve. Serves 6.

Recipe: Apple and Pear Crisp

Apple and Pear Crisp

Ingredients

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions
 
Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Prep time 30 mins, cook 55 mins, 8 servings

Recipe courtesy of Ina Garten