Conference Pears Recipe

Prepare pears

Wash the Conference pears. Cut each pear vertically into quarters. If preferred, core each quarter to remove seeds and the fibrous core. For presentation as a small plate, slice each quarter into 3–4 thin wedges (about 1/4-inch thick). Keep the skin on for texture and color.

Toast sunflower seeds

Place the sunflower seeds in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool on a plate.

Prep dried fruits and applesauce

If dried summer fruits are large (whole apricots or large cherries), roughly chop them into 1/4- to 1/2-inch pieces. Spoon Mike's applesauce into a small bowl and set aside chilled or at room temperature.

Assemble greens

Place 1 cup of Manakintowne mixed greens on each of 6 small plates (or arrange 6 small portions on one platter). Gently toss the greens with a small drizzle of the prepared cranberry vinaigrette (about 1 tsp per plate) so they are lightly dressed but not soggy.

Arrange pears and toppings

Fan 3–4 pear wedges over the greens on each plate. Scatter chopped dried summer fruits evenly across the plates (about 1/2 tbsp per plate). Dot a heaping teaspoon of Mike's applesauce beside the pear fan on each plate. Sprinkle 1/2 tbsp toasted sunflower seeds over each plate. Finish with a small pinch of flaky sea salt and a grind of black pepper to taste.

Bloom dried cranberries or rehydrate cranberry concentrate: Place the 2 tbsp dried cranberries in a small bowl with 2 tbsp warm water and let sit 5 minutes so they soften. If using cranberry concentrate or juice instead, omit the warm water.

Combine vinaigrette ingredients: In a blender or using an immersion blender, add the bloomed cranberries (with any remaining liquid), apple cider vinegar, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper. Pulse to break down the cranberries into a coarse purée.

Emulsify: With the blender running on low, slowly stream in the 4 tbsp extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with the remaining salt and pepper. If the dressing is too thick, thin with 1–2 tsp warm water or a little more apple cider vinegar to reach a pourable consistency.

Finish and store: Transfer the vinaigrette to a small jar. Refrigerate any leftover dressing for up to 5 days. Shake or whisk before using.