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Pear, Lentil, and chickpea Salad with a White Wine Pear Dressing

Yields1 Serving

 2 Pears, Peeled and roughly chopped
 ½ cup Yorkville Cellars Sauvignon Blanc
 1 Small Shallot
 3 tsp Dijon mustard
 ¼ cup Sherry Vinegar
 1 tsp Ground Black Pepper
 ½ tsp Kosher Salt
 ½ cup Pure Maple Syrup or 1/2 cup Extra Virgin Olive Oil
 1 ½ cups Cooked, rinsed, and drained Chickpeas
 ¾ cup Cooked, rinsed, and drained Sprouted lentils
 1 Pear, ripe and thinly sliced
 34 Handfuls baby greens of choice
 Dried cranberries for garnish

Prepare the dressing in a high speed blender and blend all of the dressing ingredients together (except for the extra virgin olive oil, if using) until well combined. If using oil, blend the ingredients together, then slowly stream in the oil with the blender running slowly, taste and adjust the seasonings. Set aside.
Combine all of the salad ingredients together, reserving a handful of dried cranberries for garnish, and drizzle about 4 tablespoons of the dressing over the salad. Gently toss to combine and to evenly distribute the dressing. Bring the extra dressing to the table and refrigerate any leftover in an airtight jar for use over the next few days.