by Wendy Akin
If you have it, use a peeler-slicer-corer gadget for this one. Put the hulls of a couple squeezed lemons into a bowl of water. As you slice each pear, drop the slices into the bowl so they won’t discolor.
On a bed of baby spinach, field greens or baby leaf lettuce layer pear slices. Garnish with a few of the ideas below:
walnuts or pecans, perhaps glazed
raisins
snipped dates
crumbled gorgonzola cheese
crunbled feta cheese
Dress lightly with
1 cup extra virgin olive oil
2 tablespoons fresh lemon juice
a couple of tiny slivers of lemon zest and/or fresh mint leaf is a pretty touch for the top