On New Years, Paully Wally (my beloved) and I decided to treat ourselves to Dinner. As rawfoodists, eating out takes some preparation. We like to talk to chefs and tell them our lifestyle. Honestly, though, we never have met a chef who was not intrigued and more than eager to accommodate our taste buds.
We went to a small, but colorful cafe in the heart of Peterborough Ontario. It was named The Sunrise Cafe. Chef Denis was awesome. Our second course was this pear and pecan salad with a raspberry sauce. It was so good, Paully and I were absolutely silent as we enjoyed each and every bite. The variety of flavours were incredible. Since this night, we have duplicated our own version or this salad 3 times, perfecting it each time.
Here is the result:
1 pear - peeled cored and sliced into very thin sections
4 green onions - finely chopped
1 tsp sea salt
4 tbs olive oil
1 tbs apple cider vinegar
1 tbs balsamic vinegar
1/2 lemon juiced
1 tbs raw honey or 1-2 mushed dates
1/3 cup coconut milk
1/2 cup raspberries
4 cups spinach baby
1/2 cups parsley chopped
1/4 cup pecans chopped or crushed
1 pinch black pepper and sea salt
1/4 cup goat feta cheese or Crumbled Nut Feta
In blender, mix the raspberries, with 1/2 the honey or dates and coconut milk. Step aside.
Toss the sliced pear and green onions with the salt, olive oil, vinegars, honey and lemon juice. Allow to sit for 10-15 minutes. Set a few slices of the pear aside for decoration
Gently mix the spinach leaves and chopped herbs and pecans. Just before serving, mix the greesn with the sliced pear concotion.
Arrange on plates. Arrange some of the sliced pears on top. Drizzle the raspberry sauce. Top with the feta cheese and sprinkle with the pepper.
Serve immediately. Enjoy and smile.If you want more recipes and great raw ideas, sign-up for our regular newsletter called The Raw Natural Path at http://www.natureselements.ca/signup.html IF the link doesn't work, copy and paste it into your browser