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.

Steps

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.