Shelly's Recipe

HARVEST FRUIT SALAD

Category: Fruit Salads

1/2 cup pecan halves
1 tbsp sherry vinegar
1 tbsp red wine vinegar
1 tbsp walnut oil
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper, to taste
4 pears, 1 1/2 lb total, halved, cored and diced
2 cups (12 oz) red and green seedless grapes in any combination
2 green or red apples, such as Cortland, Delicious, Granny Smith, McIntosh or Pippin, halved, cored and diced
Thin slices of apple and pear for garnish

Preheat an oven to 350.

Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette.

In a salad bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve. Garnish each serving with thin slices of apple and pear.
Serves 6.