With late summer in Texas come these beauties -- delightfully crisp and sweet, the Asian Pear is a favorite in our kitchen this time of year. Combined with farro, blue cheese, walnuts, cranberries, chickpeas, celery, parsley and tossed with a lemony vinaigrette, they make a hearty and satisfying lunchtime salad.
We were excited to open our bushel and find them inside recently, and devoured them quickly. Simply sliced, they are the perfect hot summer afternoon snack. We found them again at Eastside Farmer's Market this morning and happily took home a bagful. Let the pear eating commence!
Asian Pear Farro Salad
1 cup farro (rinsed and cooked according to package directions, and cooled)
3 medium Asian Pears, small diced
1 can chickpeas, rinsed and drained
4-5 stalks celery, small diced
1 cup roughly chopped Italian flat leaf parsley
1/3 cup dried cranberries
1/3 cup crumbled blue cheese
1/2 cup walnut pieces
lemony vinaigrette (to a mason jar, add zest of 1 lemon, 1/4 cup lemon juice, 1/4 cup extra virgin olive oil, 1 clove garlic (grated), splash agave nectar, pinch of salt and pepper and shake to combine).
Cook the farro according to package directions, drain and cool. Combine the farro, pear, chickpeas, celery, parsley, cranberries, blue cheese and walnuts and gently toss with vinaigrette. The salad travels well, and makes a great option for lunches on the go. Load into a mason jar, and you're portable!