This is the best darn fruit salad I have had in a long time.
The flavors in this salad cause an explosion to the palate.
One thing about this salad, it is best served fresh.
Don't get me wrong, the next day salad is still full of flavor,
but you know how cut fruit gets if it sits till the next day.
So, if you are entertaining for 6 (this recipe serves six) make sure it is all served.
I had some for breakfast the next day along with my whole wheat bagel.
Excellent breakfast side.
This Weight Watchers recipe is 5 points per serving.
4 celery heart stalks, trimmed and cut in half lengthwise
2 ripe pears, diced (I left skins on)
6 leaves Boston lettuce
2 TBS honey (I used wildflower honey)
2 TBS pear infused vinegar
1/4 c. pine nuts, slightly brown in a skillet (until fragrant)
1 c. diced white cheddar cheese
1/4 tsp. salt
fresh ground pepper, to taste
Wash celery and pat dry. Cut lengthwise and then into slices.
Toast the pine nuts in a hot (medium/high heat) skillet until slightly browned and fragrant.
In a medium sized bowl, whisk together the honey, vinegar, and salt. Add the pears and stir gently to coat.
Add the cheddar cheese, pine nuts and celery, stirring to combine. Season with pepper.
Place 6 lettuce leaves on plates and divide the salad, placing an equal portion of salad on top of lettuce leaves.
Serve either at room temperature or chilled.