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Subarashii Kudamono Asian Pear Wedge Salad with Balsamic Honey Reduction

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Recipe By Subarashii Kudamono (Wonderful Fruit)

Take this elegant salad to work — pack the ingredients separately and carry the balsamic reduction in a plastic squeeze bottle. Assemble a la minute and drizzle artfully.

Recipe taken from WHYY’s Friday Arts: Art of Food.



  • 2 medium-large (2½-inch diameter) Subarashii Kudamono Asian Pear (Niitaka variety) cubed or cut into wedges
  • 1 head of iceberg lettuce cut into 4 wedges
  • ½ cup walnuts or pecans
  • ½ of a 4-ounce log of goat cheese crumbled (roughly 4 tablespoons)
  • ¼ cup honey
  • Pinch each of salt and pepper
  • ½ cup balsamic vinegar


    1. First, get your balsamic honey reduction going. Place honey, balsamic vinegar and salt and pepper in a small saucepan and bring to a boil over HIGH HEAT.
    2. Soft Boil (at 240°) until the ingredients have reduced to a syrupy consistency (like maple syrup consistency) for about 5 minutes (this should yield about 2 tablespoons).
    3. Turn off heat and set aside until your salads are ready. Divide the 4 wedges of lettuce among four plates. Top your greens with the Asian Pears, crumbled goat cheese, and walnuts.
    4. Finally, drizzle your balsamic reduction over the tops of the salads.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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