Pear, mint and fig salad

Fruits and veggies go well together. This summer experiment with fresh herbs and citrus fruits, which also go great with different types of salad greens.

Pear, mint and fig salad

(serves 4)

• 2 TB extra virgin olive oil
• 1/2 TB balsamic vinegar
• 1/2 TB freshly squeezed lemon juice
• 1/2 tsp honey
• 1 small shallot, minced
• 1 small head Boston lettuce, washed and torn
• 1/4 cup fresh chopped mint
• 1 ripe pear of your choice, seeded, cored and quartered
• 8 dried figs, cut into 4 slices each
• ground black pepper to taste

In a bowl, whisk together oil, vinegar, lemon juice and honey. Stir in shallot and set aside. To prepare salad, arrange lettuce on a serving platter. Sprinkle mint over lettuce. Cut each pear quarter into 4 slices and arrange over mint. Sprinkle dried figs on top. Stir dressing and pour over salad. Serve with freshly ground black pepper.

High in fiber, less than 200 calories per serving, rich in healthy fats.