Blackberry Pear Salad with Tangerine Wine Dressing
Fresh blackberries have a wonderful tangy quality that helps balance the sweet pears, tangerines, and white wine in this dessert recipe.
INGREDIENTS | SERVES 6
2 cups fresh blackberries, chilled
1 cup diced Asian pear
¼ cup sweet white wine
1 tablespoon lemon juice
½ teaspoon lemon zest
⅛ teaspoon kosher salt
2 tablespoons toasted almond slices
Peel and remove membrane from each tangerine segment. Chop each segment in half. You should end up with about 1¼ cups tangerine pieces. Add 1 cup of the tangerine to a large mixing bowl with blackberries and Asian pears. Toss gently, cover with plastic wrap, and chill salad in refrigerator until needed.
Stir wine, lemon juice, lemon zest, and salt into a small saucepan over medium-low heat. Lightly chop or smash the remaining tangerine and add to saucepan. Bring mixture to a simmer, stirring occasionally. Reduce heat to low. Simmer for 5 minutes, or until tangerine flesh breaks down and dressing thickens, stirring occasionally.
Remove pot from heat and let dressing cool for 10 minutes. Pour dressing into a lidded container and chill in fridge for at least 15 minutes before using.
Remove dressing from refrigerator and mix well. Remove salad from refrigerator, add dressing, and toss well to mix and coat. Garnish with sliced almonds and a curl of lemon peel. Serve immediately.