Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

 

1/3 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

Black pepper

 

2 Bose or Anjou pears, spiralized with BLADE c

3 cups shredded chard (see Tip)

1/2 cup quartered fresh figs

About 20 pieces fontina cheese, in Mt-inch-thick matchsticks

1/4 cup roasted and salted pistachios

 

Make the dressing: Pulse the ingredients in a food processor until fully combined. Prepare the salad: Combine the pear noodles, chard, and figs in a large bowl. Toss the noodles with the dressing and serve, topped with fontina strips and pistachios. Tip: To shred the chard, cut away the tough white stems. Roll up the leafy parts like a cigar and cut into Vs-inch slices. When you’re finished, the chard will be shredded