SANDRA’S FRESHLY-SHAVED PEAR and ARUGULA SALAD

A very refreshing and scrumptious salad...

Servings: (2)
Prep: 10 Mins. |
Stand: 5 Mins.

Posted by Sandra

INGREDIENTS

***Salad:
2 cups arugula, roughly torn
1 fresh pear, cored, cut into quarters, and shaved with a peeler (or thinly sliced)
2 tablespoons dried cranberries
1 tablespoon light olive oil
2 teaspoons red wine vinegar
1 teaspoon lemon juice
2 teaspoons honey

***Toppings:
2 tablespoons parmesan cheese, grated
2 tablespoons pine nuts, toasted
kosher salt and ground pepper, to taste

METHOD

In a medium bowl, whisk the olive oil, red wine vinegar, lemon juice and honey until emulsified. Add the arugula, shaved pear, and dried cranberries; gently tossing to combine. Let stand 5 minutes for flavors to meld.

Place the pine nuts into a small dry skillet over medium heat, and toast until fragrant and lightly browned, for about 3 minutes.

Arrange salad evenly amongst 2 serving plates, and top equally with toasted pine nuts, parmesan cheese, and then sprinkle each with desired amount of kosher salt, and ground pepper.

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Tip:  I always have a variety of nuts in my freezer to have on hand, and freezing them keeps them from spoiling because they contain a lot of oils.

SANDRA'S CRANBERRY SCONES

Feel free to add any berries, fruit, nuts, and so on
to your heart's desire...

Servings: (8)
Prep: 15 mins. |
Cook: 15 mins.

Posted by Sandra

INGREDIENTS

-2 cups all-purpose flour
-1/3 cup sugar
-1 teaspoon baking powder (I use double-acting)
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-8 tablespoons butter, frozen
-1/2 cup sour cream
-1 large egg, beaten
-1/2 cup dried cranberries (or any other dried fruit)

Sprinkle Scones before baking with:
-1 teaspoon raw sugar (or regular sugar)

METHOD

Preheat oven to 400 degrees.

In a food processor bowl, add the flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a grater; pulse a few seconds to blend. Add the sour cream and egg, and pulse a few seconds to blend. Add the dried cranberries and pulse just until dough pulls away from sides (do not over process, as dough should not be totally smooth!).

Place dough ball on a lightly floured surface and pat into an 8-inch circle, about 3/4-inch thick. Sprinkle with 1 tsp. raw sugar. Use a sharp knife to cut into 8 even triangles; place scones on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 minutes. Cool for 5 minutes and serve warm.