Pear Salad

The “We are not kidding you” New England Journal of Medicine last week came out, containing several articles critical of the food industry. Articles covering sugar sweetened drinks and obesity, sugar and body weight in children, and regulation of sugar sweetened beverages. Next month Richmond, CA. votes on a penny per ounce tax on sugar sweetened drinks and New York City has already approved a size limit.

Hopefully, the message is starting to get though. The world is a far fatter place than it was when I was a kid and most of that is due to our increase in consumption of sugar. I am happy to see the progress and hope that all of you are doing your part. I do not drink sugar sweetened beverages at all and I discourage our children from doing so as well. We do not buy the stuff and have it in the house and don’t order it often in restaurants. We don’t say NO, but we make sure that there isn’t too much of a temptation.

This is a sweet salad, if there is such a thing. There is no sugar added.


  • 2 Pears (Whatever is ripe), thinly sliced
  • 2 Big Handfuls Arugula
  • 8 Oz. Blue Cheese or Gorgonzola
  • 1/2 Cup Roasted Chestnuts (or Walnuts), cut into big pieces
  • 3 Strips Bacon
  • Balsamic Vinegar
  • Olive Oil
  • Salt and Pepper


  • Salad Bowl
  • Chef’s Knife
  • Sauté Pan
  1. Roast the chestnuts. (see earlier recipe)
  2. Cook the bacon until crispy.
  3. Remove to paper towel covered plate and pour off all but about 1 tablespoon bacon grease.
  4. Briefly sauté the nuts, adding back in the crumbled bacon. Turn off heat.
  5. In a salad bowl, combine arugula, pears and bacon and nut combination.
  6. Crumble blue cheese over.
  7. Add a drizzle of balsamic (amount depending on how sweet)
  8. Add olive oil to lightly cover.
  9. Salt and Pepper and toss.
This entry was posted in Salads.

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