Meredith's Autumn Fruit Salad
1/2 cup pecan halves
1 Tbs. sherry vinegar
1 Tbs. red wine vinegar
1 Tbs. walnut oil
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
4 pears, 1 1/2 lb. total, halved, cored and diced
2 cups (12 oz.) red and green seedless grapes in any combination
2 green or red apples
Preheat an oven to 350°F.
Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
Remove from the oven and let cool.
In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette.
In a salad bowl, combine the pears, grapes, apples and pecans.
Add the vinaigrette, toss gently to coat and serve.
Pairs Well With
My sister makes this salad often, and it is delicious. I don't know where she got the recipe from, but it is a favorite at family parties.