Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic<\/p>\n
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1\/3 cup balsamic vinegar<\/p>\n
2 tablespoons olive oil<\/p>\n
2 tablespoons honey<\/p>\n
Black pepper<\/p>\n
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2 Bose or Anjou pears, spiralized with BLADE c<\/p>\n
3 cups shredded chard (see Tip)<\/p>\n
1\/2 cup quartered fresh figs<\/p>\n
About 20 pieces fontina cheese, in Mt-inch-thick matchsticks<\/p>\n
1\/4 cup roasted and salted pistachios<\/p>\n
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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\u00e2\u20ac\u2122re finished, the chard will be shredded<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n