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Recipe by:
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004
Courtesy of Sustainable Table ® Ingredients:
For Salad
8 cups locally grown spring greens, baby greens, mesclun or field greens, washed, spun and dry. (Farmers’ markets are a great place to find greens.)
1 cup edible flowers or thinly sliced celery, celery tops, minced
scallions or parsley leaves
Fresh ground black pepper
peeled, cored and thinly sliced ripe pears
¼ cup lightly toasted pecans
For Dressing
4 cups pineapple juice
3 to 4 T poppy seeds
2 t minced fresh sage leaves or ¾ t dried, rubbed sage, optional
¼ t finely ground black pepper, optional
1 ½ T arrowroot powder dissolved in 3 T cool or cold filtered water
½ cup EV Flax Oil or combo flax and unrefined sesame oil
3 drops vitamin E oil
1 t apple fiber powder, optional
1 T dijon, yellow, or plain white mustard, optional but delicious Directions:
Place organic greens on a plate with flowers, celery and scallions or parsley on top. Arrange pears on greens and sprinkle pecans. Drizzle poppy seed dressing on top.
Directions for dressing
Bring juice and optional salt to boil in shallow 2 quart sauce pan. Add poppy seeds, sage and pepper. Reduce heat and simmer, uncovered until thick and reduced by ½, 30 to 45 minutes.
Add dissolved arrowroot and stir over medium low heat until thick and clear, about 4 minutes.
Cool at room temperature, or refrigerate for at least 1 to 2 hours. Whisk in flax oil - or combo and vitamin E oil, and optional apple fiber and mustard. Pour into bottles, label and refrigerate.
Use within 3 weeks or freeze in 1 or 2 canning jars with 1 inch head space. Recipe Number 88 added on 2006-10-19
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