food Program

Mesclun Greens, Pear and Toasted Pecans with Poppy Seed Pineapple Drizzle

Contributed by Rachel Albert-Matesz and Don Matesz, The Garden of Eating

For Salad:
8 cups locally grown spring greens, baby greens, mesclun or field greens, washed, spun and dry. (Farmers' markets are a great place to find greens.)
1 cup edible flowers or thinly sliced celery, celery tops, minced
scallions or parsley leaves
Fresh ground black pepper
peeled, cored and thinly sliced ripe pears
¼ ; cup lightly toasted pecans

For Dressing:
4 cups pineapple juice
3 to 4 T poppy seeds
2 t minced fresh sage leaves or ¾ ; t dried, rubbed sage, optional
14 t finely ground black pepper, optional
1 12 T arrowroot powder dissolved in 3 T cool or cold filtered water
12 cup EV Flax Oil or combo flax and unrefined sesame oil
3 drops vitamin E oil
1 t apple fiber powder, optional
1 T dijon, yellow, or plain white mustard, optional but delicious

Place organic greens on a plate with flowers, celery and scallions or parsley on top. Arrange pears on greens and sprinkle pecans. Drizzle poppy seed dressing on top.

Directions for dressing:
Bring juice and optional salt to boil in shallow 2 quart sauce pan. Add poppy seeds, sage and pepper. Reduce heat and simmer, uncovered until thick and reduced by ½, 30 to 45 minutes.

Add dissolved arrowroot and stir over medium low heat until thick and clear, about 4 minutes.

Cool at room temperature, or refrigerate for at least 1 to 2 hours. Whisk in flax oil - or combo and vitamin E oil, and optional apple fiber and mustard. Pour into bottles, label and refrigerate; use within 3 weeks.