The sweet pear balances the hot leeks and bitter greens. Simple and refreshing. Serves 4 as a side or starter salad.

Ingredients:

• 2 ripe Bartlett or other in-season pear variety
• 2 organic leeks
• 1 bunch organic frisée or other mildly bitter green
• 2 teaspoons India Tree Demerara sugar
• ½ cup La Vecchia Dispensa balsamic vinegar
• ¼ cup LHF California extra virgin olive oil
• Diamond kosher salt and Pohnpei Pepper Co. freshly ground pepper

Prep:

Core and thinly slice the pear.

Wash and trim the leeks. Half lengthwise and thinly slice the white and pale green parts.

Tear the greens into bite sized pieces.

Instructions:

In a small saucepan, mix the vinegar and sugar to combine. Over medium heat, boil the mixture, stirring constantly, until reduced by half, about 2 – 3 minutes. Set aside to cool.

Heat a sauté pan over medium heat. Add in the oil, the sauté the sliced leeks with salt and pepper to taste, until tender, about 4 – 5 minutes.

Arrange greens on each plate. Top with pear slices, then spoon the softened leeks and hot oil on each serving. Finish with a drizzle of the reduced vinegar. Dust with salt and pepper and serve right away.