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Seckel Pear and Crispy Mortadella Salad

Seckel Pear and Crispy Mortadella Salad

Mariene Astillo on March 15, 2015 | Reviews: 0 | Rating:

A warm, tangy-sweet dressing of balsamic vinegar, lemon juice, and brown sugar acts like a glaze when poured over petite pears. Gruyère and crispy crumbles of mortadella add salty, savory contrast.

  • Vegan
  • Salads
  • Brunch



    In a 10-inch skillet, heat 1 Tbs. of the oil and the butter over medium heat until the foam subsides. Add the mortadella and cook, stirring occasionally, until crisp, about 3 minutes.

    Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Let sit at room temperature until cool enough to handle; coarsely crumble. Reduce the heat to medium low, add the raisins to the skillet, and cook, stirring, until they are deep golden brown, 15 to 30 seconds. Transfer to a paper-towel-lined plate.

    In a small saucepan, combine the remaining 2 Tbs. lemon juice, the vinegar, brown sugar, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook over medium heat, stirring, until the sugar dissolves. Remove from the heat and slowly whisk in the remaining 1/4 cup olive oil. Pour over the pears and stir in the cheese and raisins.

    In a large bowl, toss the lettuce and dill with a little salt and pepper. Divide evenly among 4 to 6 plates. Spoon the pear mixture on top and sprinkle with the mortadella.

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