Chili Peppers and Pears Salad

Number of Servings: 4

Salad Ingredients:

1/2 of a poblano pepper, seeded, thinly sliced
1/2 of an Anaheim pepper, seeded, thinly sliced
1 jalapeño or serrano pepper, seeded, thinly sliced
1 red sweet pepper, seeded, thinly sliced
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) chopped or thinly sliced red onions
1 stalk of celery, thinly sliced

1 or 2 ripe pears (Bosc, Bartlette, Asian, or Anjou)  unpeeled, cored, thinly sliced

Red leaf lettuce, or butter lettuce
½ cup chopped cilantro
½ cup queso fresco cheese – or crumbled feta cheese

Chili-Lime Vinaigrette:

1 tablespoon (15 mL) of fresh lime juice
1 teaspoon (5 mL) lime zest
1 tablespoon pear vinegar, white balsamic, or white wine vinegar – or a combination
1/4 teaspoon (1.5 mL) very finely minced habanero pepper – about 1/3 of a habanero (seeded)
1/4 teaspoon (1.5 mL) very finely minced red Thai chili pepper (1 pepper – seeded)
1 teaspoon (5 mL) Dijon mustard
1 teaspoon  (5 mL) honey
4- 5 tablespoons (60-75 mL) extra virgin olive oil or avocado oil
Sea salt; freshly ground black pepper

Method:

1. Prepare vinaigrette: Combine lime juice, lime zest, vinegar(s), habanero, and Thai chili pepper in a small bowl. Let this sit for a short time (15 minutes or so). Whisk in mustard, and honey.  Whisk in oil until thick. Season to taste.
2. Place all peppers, onions, and celery in a large salad bowl. Add pear slices.
3. Add the lettuce.  Fold in some queso fresco cheese and chopped cilantro.
4. Pour vinaigrette over salad ingredients.  Gently toss.
5. Serve with extra queso fresco cheese and chopped cilantro over all.