Fall Salad with Pears, Dried Plums and Honey Vinaigrette

This simple salad is a symphony of fall flavors. Since the pears and dried plums are heavier than the lettuce, they tend to end up at the bottom of the salad. To make the salad look as beautiful as it tastes, reserve about half of the pears and dried plums to sprinkle over the top so that everyone can see them. If you’re feeling adventurous, try it with a bit of Cherry Glen Goat Cheese. Serves 6.

Honey Vinaigrette

1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

  1. In a mixing bowl, whisk the shallots, mustard, honey and vinegar together. Whisk in the olive oil. Season with salt and pepper. Refrigerate for up to one week.

Fall Salad

9 cups fall greens, washed
Honey Vinaigrette, to taste
3 ripe pears, quartered, cored and sliced
12 dried plums, rehydrated with apple cider

  1. In a large bowl, toss the greens, half of the sliced pears and half of the dried plums with vinaigrette.
  2. Garnish the salad with remaining pears and dried plums.
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