Pear Salad with Dried Cherry Vinaigrette and Macadamia Medallions

Macadamia Nut Medallions

• 1 cup macadamia nuts, soaked at least 6 hours, rinsed and drained (you are soaking the nuts for texture, do not omit this step)
• 1/2  lemon, juice from
• 2 teaspoons dried rosemary
• Himalayan Salt and pepper to taste (I barely use a pinch of the salt, more of the pepper)

1. Place all ingredients in the food processor. Pulse until light, fluffy texture is achieved. It should look like ricotta cheese.
2. Shape in medallions, 1 1/2 inch across. Set aside.

Vinaigrette

• 1/2 cup dried cherries
• 1/4 cup olive oil
• 1 tablespoon agave nectar (or raw honey)
• 1 lemon, juice from
• 2 tablespoons finely diced shallots
• pinch Himalayan Salt
• pinch pepper

1. Place dried cherries, olive oil and lemon juice and agave in blender. Blend until cherries are finely chopped.
2. Stir in shallots, pinch salt and pepper.

*Chef’s Note: I like to make this in advance so the flavors can meld.

Salad

• 3 cups mixed greens
• 1 pear, chopped (approximately 1 1/2 cups)
• 1/2 cup chopped pecans

Assembly

1. Toss greens and pear together.
2. Toss in enough vinaigrette to coat.
3. Top with macadamia nut medallions and pecans.