Pear & Sage Cheddar Salad, University of New Hampshire
Using products from a campus garden and other local sources creates opportunities for lots of new, fresh flavors. At the University of New Hampshire, in Durham, this salad uses pears from a local orchard, cheese from a local producer and mesclun greens from the UNH Organic Gardening Club, says Ralph Coughenour, director of culinary services.
½ lb. cheddar cheese
2 tbsp. sage, chopped
¾ lb. fresh pears
1/3 lb. dried cranberries
1/3 lb. pecans, chopped
3 lbs. mesclun greens
1 cup Ken’s balsamic vinaigrette
1. Core and slice pears.
2. Add cheddar, sage, cranberries and pecans into mesclun mix. Add balsamic vinaigrette and toss lightly.
3. Garnish with fresh peaches.