Week 7: Grilled Pear Salad

I am often mocked for my aversion to greens. My other resolution (eating a salad for dinner at least once weekly) has resulted in me buying a TON of spinach and arugula, my pretentious version of greens. I wish I wasn't so picky on this issue; I just can't find any flavor in lettuce. Plus, spinach has so many amazing qualities (my package said something about being a USDA certified SUPERFOOD! -- it's like food, but way more awesome) that I can't really feel bad about basing my salads on beds of spinach.

Meanwhile, I was experimenting with pears because they were in the fruit aisle and I adore fruit-based salads. I had eaten a pear salad at Busboy's recently and though the concept was good, I was disappointed in the ratio of certain parts of it and the fact that the pear pieces were artfully arranged but not practically pieced at all. So that was my inspiration.

Ingredients:
- 1 pear
- 1 kiwi
- a handful of baby bella mushrooms
- 1/2 onion
- gorgonzola cheese (or other salty cheese / bleu cheese would be a good substitute)
- balsamic vinegar
- olive oil
- lemon or lime juice
- baby spinach (a few bitter arugula pieces with this would be delicious too)
- dried cranberries (optional)

1. Start by prepping all ingredients -- cut up the pear in lengthwise 1/8 inch slices, the mushrooms lengthwise as well, and slice up the half an onion super, super thinly.
2. Start by throwing the onions in the heat first with some olive oil in medium heat. When the onions start releasing liquid and changing color, add in mushrooms on the side of the same skillet. Let them both caramelize in the pan.
3. Meanwhile, brush a little lime or lemon juice on both sides of each pear slice. Once properly coated, put into a skillet with olive oil in medium heat. Heat until grill marks appear -- press down with a spatula if necessary. Later, I realized that the one piece that looked closest to burnt was actually the most delicious. Tar isn't delicious, but nice dark skillet marks on the pear (and grill marks in the summer) are perfect.
4. Peel and slice the kiwi width-wise.
5. Construct the salad with spinach on the bottom, then the onions and mushrooms, and the pear and kiwis on top. Throw on some gorgonzola and dried cranberries. Toss on some olive oil and balsamic and prepare your stomach for heaven.

The salty cheese with the sweet kiwi and sweet pear with some almost burnt parts and mushrooms are an amazing combination. If you're one for texture, the cranberries help but some type of nut - almonds or walnuts especially - would be great too.