Pear & Sage Cheddar Salad, University of New Hampshire

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Menu Part: Salad
Cuisine Type: American
Serves: 21 4-oz. portions

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.