Debjani.
ps. I add lemon zest and truffle oil to the dressing
]]>But you, Molly, have a perfect knack for curating recipes, so I have this trust in your suggestions. And FINALLY, this week, I made this salad exactly as you described. Not just once, but three times in a single week. I'm in love. I wouldn't change a thing. And it just doesn't surprise me.
]]>Oh, and I wanted to confirm for anyone else wondering – a nice ripe Bartlett pear worked well, too, if Asian pears are not available.
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