Pear and Zucchini Salad
2 servings
60 minutes
Pear and zucchini salad is a light and refined dish of Italian cuisine that embodies a balance of freshness and richness. Its roots trace back to the Mediterranean diet tradition, where simple yet exquisite combinations are valued. Tender slices of zucchini, lightly sautéed to softness, pair beautifully with the sweetness of 'Conference' pears. Walnuts add depth of flavor to the dish while feta contributes a creamy texture. A dressing made from olive oil, honey, lemon juice, and mustard ties the components together in a harmonious whole, creating a subtle interplay of sweetness and mild spiciness. This salad is perfect for both a light dinner and festive table settings, pairing well with white wines and fresh baguettes.
1
Slice the zucchini into thin pieces and salt both sides.
- Zucchini: 1 piece
- Salt: to taste
2
Cook in a small amount of oil over medium heat for 3-4 minutes.
- Olive oil: 2 tablespoons
3
Quickly roast walnuts in a dry pan, stirring occasionally until they become fragrant.
- Walnuts: to taste
4
For the dressing, whisk together olive oil, honey, lemon juice, mustard, salt, and pepper.
- Olive oil: 2 tablespoons
- Honey: 1 teaspoon
- Lemon juice: 1 teaspoon
- Mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Cut the pear like a zucchini.
- Conference Pears: 1 piece
6
Layer zucchini and pear on a plate. Drizzle with dressing, sprinkle with nuts and crumbled cheese.
- Zucchini: 1 piece
- Conference Pears: 1 piece
- Walnuts: to taste
- Low fat feta cheese: 75 g