Pears (Pyrus) are known to have over 3000 known varieties and are normally propagated by grafting a selected variety onto a rootstock, which may be of a pear variety or quince. The flowers can be cross-bred to preserve or combine desirable traits. I found it amazing after studying about the pear and it’s benefits that this same process is used in wine vineyards when the grapevines are propagated. This little known tidbit is just another reason why the pairing of Pear and Chardonnay Wine for this month’s soap recipe is perfect!
The recipe for our Walnut Pear Chardonnay soap, which is our November soap of the month, was born of my love of Walnut Pear Salad, with Chardonnay dressing. It is truly one of my favs! The crisp sweet aroma of the pear and the oaky, pear scented overtones of the Chardonnay wine are beautiful. It’s a subtle aromatic sensation before you ever take one bite of the culinary combination. The Chardonnay scent really has your mind wander to thoughts of the vineyard in fall, enjoying tastings of the golden liquid, filled with oak, green plums, apple and pear.
I think describing this is calling me to a wine tour and soon ; )
Make November the month for all things Pear and Chardonnay! Try our
Walnut Pear Chardonnay products for yourself and let your guests enjoy them through the fall holidays. Try the Walnut Pear Salad with Chardonnay dressing this year at your Thanksgiving table, along with your favorite variety of Chardonnay wine to toast your special occasion.
Walnut Pear Salad
1/3 cup sugar
2/3 cup chopped walnuts, toasted
1/2 teaspoon kosher salt, divided
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
1/4 teaspoon freshly ground black pepper
Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
Combine lettuces and radicchio; top with pear and candied walnuts.
Chardonnay Vinaigrette Dressing
1 cup olive oil
1/2 cup champagne vinegar
1/4 cup chardonnay
1 tbsp wholegrain mustard
Salt & Pepper
Combine the oil, vinegar, wine and mustard in a shaker or resealable plastic bag and shake/mix thoroughly. Season with salt and pepper to your taste.
Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.
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