Cooking with Beth Dooley: Spring Pear Salad with Microgreens Recipe

A baby green pear salad // Photo by Mette Nielson

If you are as impatient as I am for spring, salads of locally grown greens may help ease the transition.

Several Minnesotan farmers, such as Living Greens Farm in Faribault and St. Paul’s Urban Organics, are making real fresh salads possible all year long. The microgreens, arugula, kale, and mixed lettuces they grow brighten our dinners and add crunch to sandwiches, pizzas, and pita bread.

Pear season is winding down on the West Coast, and the late season pears are especially sweet. The perfect match for tender greens.

Spring Pear Salad with Microgreens

Serves 4



4 pears, cored and slice
2 cups fresh microgreens
¼ cup unsalted, toasted sunflower seeds

Honey-Mustard Vinaigrette

Makes a generous cup

You’ll have more vinaigrette than you’ll need for the chopped vegetable salad below. It’s a plus to have extra on hand for glazing roasted meats and vegetables.

¼ cup white wine vinegar
2 tablespoons chopped shallots
2 tablespoons coarse Dijon mustard
¼ cup honey
⅔ cup sunflower oil
Salt and freshly ground black pepper to taste


Turn the vinegar, shallots, mustard, and honey into a blender. Process until the shallots are finely chopped. Add the oil in a slow, steady stream. Season to taste with salt and pepper.

Find more recipes and articles from Beth Dooley here.