Cooking Adventures

I learned this recipe from my step-MIL, who ingeniously combined crisp pear with ripe avocado.  The recipe is simple:  line a serving dish with baby spinach, place one sliced (1/4″) and cored pear (here, Bartlett, but any crisp pear will do) on top of the spinach, and then top with slices from one avocado (the riper, the better). Drizzle with olive oil and white balsamic vinegar, then sprinkle with some salt and pepper.  Serve immediately.  (Mar. 2015)

Note: We modified this salad by omitting the spinach and adding 1 cup total red and black grapes (halved lengthwise) and ½ cup toasted pecan pieces. (Dec. 2016)