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Strawberry cheesecake — raw and vegan

June 19, 2016 by Moira

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If you’ve never eaten raw cheesecake before, you will be shocked at how much like traditional (think Kraft Philadelphia cream cheese) cheesecake it tastes! In fact, I prefer raw vegan desserts over traditional desserts nearly all the time now. A few exceptions include my lemon olive oil cake and chocolate rosemary cake. As an added bonus, most traditional desserts, even when they’re made with reduced sugar, contain either dairy or gluten–both of which many of us would like to avoid these days. Even if a dairy-laden dessert (e.g., panna cotta, cheesecake, etc.) doesn’t result in uncomfortable and unpleasant side effects, such as gas, cramping and bloating, I always feel “ugh” after eating it.

But after indulging in even a large piece of raw vegan cheesecake, I might feel full, but I also feel light and comfortable and I love knowing I just consumed something that tasted delicious and was actually good for me. Soaked cashews give raw cheesecakes an insanely creamy silky texture that I find superior to anything you get using traditional cream cheese.

Just a few months ago, I served a raw vegan lemon cheesecake to my father who is approaching 80 and is very–did I mention very–traditional about food, particularly dessert. He gave the cheesecake a thumbs up and was shocked to learn it was dairy-free.

Although this recipe is for strawberry cheesecake, you can easily substitute raspberries, blueberries or mango for the top layer. Maybe some really clever cook more talented than me will make three layers of fruit, which would look awfully pretty once sliced.

 

Ingredients

Crust:

3/4 cup walnuts

1/2 cup almond meal

2 tbsp coconut oil, melted

1/2 cup medjool dates, pitted

Pinch of kosher salt

Filling:

1 cup cashews, soaked in salted water overnight

1/2 cup plant milk (I use almond)

1/8cup coconut oil, melted

2 tbsp pure maple syrup

1 tsp pure vanilla extract

Pinch kosher salt

Topping:

2 cups fresh strawberries, hulled

1-2 tbsp pure maple syrup

1 tbsp coconut oil, melted

Squeeze of fresh lemon juice

 

Preparation

Line the bottom of an 8-inch springform pan with parchment paper.

Process the ingredients for the crust in a food processor using the pulse function until you get a similar texture to this (see photo). Dump the crumbly mixture into the pan and use your hands to press it firmly and evenly into the bottom. Place in the fridge to set while you prepare the filling.

 

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Drain the soaked cashews and rinse with filtered water. Place all the ingredients for the filling in a high-powered blender (such as a Vitamix), and blend, starting on low and moving to high until you have a completely even, creamy consistency. Pour the filling mixture over the crust and place in the freezer for 1 hour.

Put the ingredients for the topping into a blender and process until it’s a thick, even consistency. Pour over the filling and return to the freezer for 4-5 hours.

Transfer the cheesecake from the freezer to the fridge at least 1 hour before serving.

Enjoy!

 

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Favorite super salad with cranberries, manchego and pumpkin seeds

June 13, 2016 by Moira

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This is that salad–the one I can eat several times a week and never tire of. It somehow manages to perfectly balance the hardy structure of the kale with the silkiness of the spinach, and the chewiness of the cranberries with the toasted crunch and nuttiness of the pumpkin seeds, all with the perfect combination of sweet and salty.

I also love knowing that everything in this salad packs serious nutritional punch! Low calorie, high fiber kale for Isothiocyanates (ITCs) made from glucosinolates, which help lower the risk of several major types of cancer, and 45 different flavonoids for antioxidant and anti-inflammatory benefits, and the list goes on. Pumpkin seeds for heart healthy magnesium, immune boosting zinc and tryptophan for more restful sleep. Cranberries for Vitamin C, fiber and manganese as well as proanthocyanidins (PACs) for helping prevent urinary tract infections (UTIs) and protecting against certain types of stomach ulcers. And spinach for niacin and zinc, fiber, vitamins A, C, E and K and a host of minerals. I know that if you’re a vegan or purest, you will likely take issue with the cheese, but I consider it a key component of this recipe, so let me know if you know of a vegan manchego cheese!!

I also appreciate how this salad can be made a little in advance, and still tastes great. If anything, the spinach and kale get even softer and more delicious when allowed to react longer with the dressing.

I hope you love this salad as much as I do!

 

Ingredients

(listed per person in case you’re just wanting a salad for yourself for lunch)

3 leaves dino kale, washed and ribs removed

1 large handful baby spinach

3 tbsp raw pumpkin seeds

1/4 cup dried cranberries

3 tbsp aged manchego cheese, sliced into little “sticks” or shaved*

2 tbsp extra-virgin olive oil

2 tsp good quality Sherry vinegar

1/2 tsp honey

Kosher salt

Fresh-ground pepper

*I like a 12-month aged manchego made from raw sheep’s milk.

 

Preparation

Place the pumpkin seeds in a small oven-proof baking dish or ramekin and toast for 10-12 minutes or until you hear the seeds “popping.” Remove and let cool.

Meanwhile, whisk the olive oil, honey and vinegar in a medium-size bowl until completely blended. Add salt and pepper to taste.

Slice the kale leaves into roughly 1/4-inch strips and add to the dressing. Toss to coat. Roughly chop the baby spinach leaves and add to the kale, tossing to coat. Add in the cranberries, seeds and manchego, toss, adjust seasoning to taste and serve.

 

Enjoy!

 

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Creamy and delicious overnight oats

May 24, 2016 by Moira

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If you read a lot of health-focused food blogs and/or follow a lot of plant-based Instagram users, you’ve undoubtedly seen many photos of overnight oats. They have become a thing–that’s for certain, but I for one can easily see why. Regular cooked oats don’t always sit right with my tummy, and the texture can get a little weird–as in too gummy, tending toward slimy, etc. However, overnight oats keep my tummy humming along nicely, they’re never slimy or gummy–just cool and creamy (although I know some people like to heat theirs).

If you find yourself intrigued by the idea, and if you haven’t tried them yet, try them!! You can alter a basic bowl of overnight oats at least two dozen ways. I like to make mine with peanut butter, then add more goodies in the morning, such as fresh fruit and coconut cream. (The nut butter adds enough protein and healthy fat that I stay full all the way until lunch time.) Some like to add a little chocolate drizzle by combining cocoa powder, coconut oil and a little sweetener over heat. That’s too decadent for my mornings, so I tend to stick with fresh mango and banana or berries.

I also love that you can prepare it in 2 minutes the night before, and have a delicious breakfast ready to go in the morning! My mornings are always rushed with making the children breakfast, packing their lunches, feeding our three cats, coordinating play dates, etc. I like that I can just reach in the fridge and voila–breakfast is ready.

I hope you enjoy this dish as much as I do!

 

Ingredients for one

1/2 cup gluten-free rolled oats

1 tbsp black chia seeds

2/3 cup almond or other plant-based milk

2 tbsp peanut butter or other nut butter

1 tbsp maple syrup

1 tsp pure vanilla extract

Pinch kosher salt

 

Preparation

Stir together all the ingredients. Cover and put in the refrigerator overnight.

In the morning, stir again, add a little coconut cream or milk and some fruit, and…

 

Enjoy!

 

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Pan-fried Sesame Tofu

May 10, 2016 by Moira

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Last year, in our efforts to reduce our environmental footprint, we adopted Meatless Mondays. Now before you criticize me too harshly for claiming to love our planet while tucking into a juicy steak, I will say that even before our decision to abstain from meat on Mondays, we ate meatless meals regularly. But now I use the day to remind my children of our impact on the Earth, and to make sure they understand that while the four of us feel best including meat in our diet, we recognize we don’t need much, and we can enjoy days in which every meal contains only plants or their by-products.

This dish has become our Meatless Monday favorite. It has loads of flavor, gives you just the right sweet/salty balance, and it makes for a nice alternative to the roasted squash burritos I regularly serve up on Mondays. I confess it’s not the fastest meal to make. You can whip up the sauce in minutes, but pan-frying the tofu properly takes a bit of time. You might be tempted to short change this step, but don’t. When you take the time to get each side of each cube of tofu golden brown and crisp, it makes the texture perfect and the dish more delicious.

This recipe is from Budget Bites with just a slight adjustment from me.

 

Sauce ingredients

¼ cup soy sauce

2 tbsp water

2 tbsp toasted sesame oil

2 tbsp brown sugar

2 tbsp rice vinegar

1 tbsp grated fresh ginger

2 cloves garlic, minced

2 tbsp sesame seeds

1 tbsp cornstarch

 

Stir fry ingredients

14 oz block extra-firm tofu

Pinch of salt

2 tbsp cornstarch

2 tbsp vegetable oil (I like to use avocado oil)

½ lb. broccoli florets or blanched green beans

3-4 green onions, sliced (optional)

4 cups cooked rice (sushi rice is my favorite with this dish)

 

Preparation

Place a few folded paper towels a flat plate. Remove the tofu from its package and place it on the towels. Place more towels on top, cover with a second plate, and then weigh the top plate down with a few canned goods. Press the tofu for at least 30 minutes to extract excess water (refrigerate if pressing for longer).

While the tofu is pressing, prepare your rice according to the directions. Once the rice is cooking, prepare the sauce. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, crushed garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved. Set aside.

Cut the pressed tofu into 3/4-inch cubes, and sprinkle lightly with salt. Sprinkle 1 tbsp cornstarch over the cubes, and toss to coat. Repeat with the second tablespoon of cornstarch, or until the cubes are evenly coated with cornstarch.

Heat a large skillet over medium flame. Once hot, add 2 tbsp oil and tilt the skillet until the bottom is evenly coated with oil. Add the cornstarch-covered tofu cubes and let cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate lined with paper towels.

Add the broccoli or green beans to the hot skillet and briefly stir fry until slightly browned on the edges. Pour in the sauce and stir continuously until the sauce begins to bubble and thicken. (This happens very quickly.) Turn off the heat, add in the tofu cubes and toss to coat.

Serve the tofu and cooked greens over a rice, garnishing with sliced green onions, if desired.

 

Enjoy!

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Fresh pea and mint soup

May 4, 2016 by Moira

 

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I hope you feel as excited about spring as I do! Spring happily colors everything at the moment, here where I live. The wild grass on the rolling hills, typically already turning pale green or even gold, remains vibrantly green due to our El Nino winter. The particularly vivid green of new leaf growth decorates nearly every variety of tree around my town. And in case you forgot, green remains my favorite color!

For me, green represents fresh starts, new beginnings, life (think new young shoots of plants) and health (dark leafy greens and fresh lettuces). I’ve been doing some major purging around my home, which had become so cluttered it was affecting my creativity, my thoughts and my outlook. There has to be at least 10 years worth of stuff I need to sort through, most of which should be thrown out or donated–basically everything since the birth of my first child. I’m incredibly sentimental, so I naturally hoard stuff, but let’s be honest… I don’t need to keep every single drawing and finger painting my kids ever made, right?? And if I haven’t needed that Nordstrom receipt in four years, it’s doubtful I’m going to need it now or ever.

I still have a long ways to go, but my progress has made a big difference. I feel lighter, and my home looks much larger and more spacious.

So in honor of green, what better dish to make than fresh pea soup?! It speaks perfectly to spring and beckons summer.

The CSA I belong to offered 2lb bags of fresh peas last week, so I put them to good use. I hope you like this recipe as much as I do. You can easily alter it to be completely vegan by using olive oil instead of butter or ghee, using only vegetable stock and using coconut cream in place of creme fraîche. However, I love bone broths, and find chicken stock adds a greater richness to this soup. I served the soup alongside gluten-free crepes stuffed with sauteed scallions and smoked salmon.

 

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Ingredients

1 tbsp unsalted butter or ghee

1 tbsp olive oil

Half a medium onion, chopped

2 cups low-sodium vegetable or chicken broth, divided

3 cups fresh shelled peas (from about 2 1/2-3 lbs of pods)

1/8 cup fresh flat-leaf parsley leaves

1/8 cup fresh mint leaves

Sea salt

Fresh-ground pepper

2 tbsp crème fraîche or coconut cream

1/4 cup coconut milk

2-3 tbsp fresh chives, finely chopped (for garnish)

 

Preparation

Melt butter and oil in a medium-sized pot over medium heat. Add onion, sprinkle with a little salt and cook, stirring often, until softened but not browned, about 6-8 minutes. Stir in 1 cup of broth and bring to a boil. Add the peas, reduce heat, and simmer gently until tender, roughly 5 minutes.

Remove pot from heat. Add parsley, mint, coconut milk, and remaining cup of broth to pot. Purée soup in a high-speed blender or with a quality immersion blender until perfectly smooth, thinning with a little water if the soup is too thick. Season soup with salt and pepper.

Whisk the crème fraîche or coconut cream in a small bowl until it’s more liquid.

Divide soup among four bowls, with a swirl of creme fraîche or coconut cream and a sprinkling chives.

This soup can be served warm or slightly chilled.

 

Enjoy!

 

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Summer sun essentials

April 27, 2016 by Moira

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I suspect that no matter where you live, you can already sense summer’s approach. For those living in more northern climes, it may have been an unusually warm day, or lighter, skimpier clothing displayed in department store windows. Here in northern California, we’ve had some bizarrely warm days–warm enough for shorts.

I relish preparations for summer. OK, I admit, I use the change of season as an excuse to buy a few new pieces for the wardrobe–you know, something to make me anticipate sand between my toes, the clear cool of a lake, or an travel adventure in a foreign land. I also like to fully prepare my arsenal for protecting my skin against stronger sun rays, and longer times spent in the sun. But in all honesty, these products are ones I use year-round… I just like to stock up before summer.

 

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This year’s sun protection favorites include:

Burnout Sunscreen, $17.99 for 3oz – This continues to remain my favorite.* Reasonably priced, and all natural, this non-nano-particle zinc oxide-based cream goes on easily, doesn’t give you the white “Casper” look, provides true SPF 30 protection and doesn’t sting the eyes.

Juice Beauty Stem Cellular CC Cream, $39 for 1.7oz – I still find this all-natural, tinted “BB” cream superior to any other natural BB creams available. The moisturizing formula goes on beautifully, provides SPF 30 using a non-nano zinc base, and comes in several natural shades. I use it every day–religiously. When I want a little extra coverage, I simply brush a bit of mineral-based powder over my face after I’ve applied the CC Cream.

BrushOnBlock, $32 for .12oz – I really like this mineral-based SPF 30 powder for touching up during the day and for when I want extra coverage over my tinted face cream/block. It’s the perfect size for carrying in a tote bag or even a small clutch. It controls oily afternoon shine–if you’re prone to that, and makes reapplying sunscreen easy.

La Natura Botanicals Green Tea Hand Cream, $16 for 3oz- I only recently discovered this product, but I became an instant fan. The formulation feels rich, but absorbs quickly thanks to a little rice and cornstarch in the ingredients. It also has a nice, light herbal scent, which I’m always on the lookout for since I’m so scent-sensitive. As I’ve gotten older, my skin has gotten increasingly drier–a trend that’s amplified on my hands, and made worse by all the dishwashing and gardening I do.

Burt’s Bees Tinted Lip Balm, $6.99 for .15oz – I think I own every color this product comes in! The six subtly-colored shades provide long-lasting moisture, and the easy to use, “Chapstick”-style tube make this product a go-to for purse, beach bag, etc.

Most importantly, remember the basics:

  1. Apply sunscreen every day–rain or shine, and reapply often if you’re going to be out in the sun for an extended period of time or you’re swimming.
  2. Avoid chemical formulations, and look for mineral, zinc oxide formulations with an SPF of 30.
  3. The sun’s rays are typically at their strongest between the hours of 10am and 3pm.
  4. Make use of hats, cover-ups and rash guards. All three are available in so many great styles, and many can provide sun protection superior to any cream or lotion (and without the hassle of reapplying).

Summer here we come!

 

*I used the Honest Company’s sunscreen last year, but while I liked the non-whitening, super-moisturizing formulation, I agreed with a lot of the media that it didn’t provide the SPF 30 it claimed to. I don’t know if they reformulated the product, but once I hear they have, I will give it another try.

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In honor of Earth Day

April 22, 2016 by Moira

 

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I just returned from holiday in Hawaii, where I spent a week on the island of Maui. My visit reminded me how too many of us take our beautiful Earth for granted.

Maui holds a special place in my heart. My mom and her seven sisters were born and raised there, so I’ve been visiting the islands since I was 5-years-old. We went last week for holiday, but also to return the remains of my aunt–the first of the eight sisters to pass away.

I went to the same lovely bay (Kapalua Bay, aka “old Flemings”) I’ve been snorkeling in since I was young. Kapalua Bay used to be a pristine bay bordered by a relatively small but gorgeous beach with rocks to climb over on either side and a small cave on the right to shelter in during sudden downpours. You really didn’t know it was there unless you were a local or related to one. No parking lot existed–just a strip of red earth next to a chain link fence overgrown with vines. Trees, palms and thick, lush tropical vegetation grew along the entire edge of the beach, overhanging it in many places. The crystal clear water resembled the most incredible natural aquarium showcasing dozens of different species of tropical fish, moray eels, octopus and turtles, as well as sea urchins, sea slugs and other less easily identified sea creatures. I particularly love this little bay because there is a reef running along the entire mouth of the bay so one never needs to fear spotting a shark.

I have witnessed many changes to my favorite bay over the past four decades… A parking lot and signs now make it easy to find, and if you don’t arrive before 9:00am, you will have to scavenge for a parking spot along the road higher up. Most of the vegetation has been removed and luxury villas now step down the slope with the grassy border of their grounds touching the sand in several places. The rocks as you enter the water are now covered with a slimy brown seaweed, and many of the spectacular coral formations are whitening (dying due to ocean acidification).

While this may sound very depressing and worrying, I must also add how beautiful the bay still is and how resilient nature attempts to be. There are still at least two dozen species of tropical fish, I encountered a huge zebra moray and a baby snowflake moray, the water remains clear and the sea turtles (previously threatened) are now thriving.

Here are some of my photos*–many of which aren’t “pristine,” showing evidence of our role and impact on the earth, but also showing the incredible beauty and strength that continues.

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Please take two minutes to think about a favorite place in nature you’ve visited, and think about how you might honor it–literally or just in your heart. Then please take two more minutes to think about just ONE (more) thing you can do to help protect our beautiful Earth. I’ve shared previously with you many of the things I do to lessen my negative impact on this planet, such as eating organic and local, not buying and/or using chemical products in my home, on my body, etc., making every effort to never take a plastic bag and to almost never take any sort of bag when out shopping, driving an electric car, etc. And some of you know of my work to make a positive impact on this planet (speeding the transition from fossil fuels to renewables with Empowered by Light).

I’m conducting a waste audit at my kids’ school today as part of recognizing Earth Day, but I know I can be doing a lot more. In fact, no matter how much you’re already doing, chances are, you can easily do just one more thing.

Happy Earth Day!

* I took video of my swim underwater with a large sea turtle, but I’m not very tech savvy and can’t figure out how to share it or create a still from it!

 

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One-skillet Southern Italian chicken dinner

March 4, 2016 by Moira

 

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I first made this dish a few months ago, at the end of a day that had gotten away from me. I knew there were six or so chicken thighs tucked in the meat drawer of the refrigerator, which I had planned to whip up into some Middle Eastern dish. However, I was out of time, and recognized I was short a few ingredients for some of my favorite Ottolenghi dishes.

I’m a big fan of skillet dishes and just about anything braised, so mustering up a last bit of inspiration, I threw this together in about 30 minutes, and we all declared it delicious. Because I love simple, easy to prepare meals, I loved this dish even more for its remarkable flavor given it’s incredible simplicity.

We ate ours with a simple side salad, but you could also serve it over mashed potato, mashed cauliflower, rice or a little pasta.

 

Ingredients

6 chicken thighs, bone in and skin on (about 2 lbs)

1 medium onion, peeled and thinly sliced

1 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1 14-oz can diced tomatoes

1 14-oz can artichoke hearts

1-2 tbsp capers plus a little juice

sea salt

fresh-ground pepper

1-2 tbsp fresh parsley chopped, optional

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Preparation

Heat a large skillet over medium heat. Dry the chicken thighs with a paper towel, season liberally with salt and pepper, and set skin side down in the skillet. Brown on both sides, about 6-8 minutes total. Use tongs to remove the thighs onto a plate or bowl. Set aside.

Drain the chicken fat into a small bowl (never pour down your drain!). Add in the olive oil and onion and cook, stirring frequently, under the onion softens and begins to color. Add in the spices and garlic, and cook 2-3 minutes more. Return the chicken thighs to the pan, skin side up. Add in the tomatoes, artichoke hearts, capers and caper juice and stir a little to combine (without covering the chicken). Bring to a boil, cover and simmer for 20-25 minutes until the chicken thighs are cooked through and the tomatoes and onion have started to break down.

If you eat chicken skin, as I do, and you like yours super crispy, as I do, you can place the skillet uncovered under the broiler for a few minutes just before serving. Garnish with chopped parsley if desired, and a few grinds of fresh pepper.

Happy eating!

 

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Cherry chocolate pecan banana bread

February 23, 2016 by Moira

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I can’t seem to get enough of this bread, and I have to confess, I’ve been making it at least once a week. The kids ask to have a slice the second they’re home from school, so we blaze through a regular-size loaf in just a couple days!

Loaded with tons of goodness, just one slice feels like a meal. This bread gives you natural sweetness (just 3 tbsp of coconut sugar in the whole loaf!), an addictive mix of flavors from the cherry and chocolate, and the best part is… You can prepare it in about 10 minutes if you have a high-powered blender like my Vitamix!!

(Recipe adapted from the Zenbelly Cookbook–one of my favorites for simple to prepare, grain-free and dairy-free, tasty dishes.)

Ingredients

1 1/2 cups mashed very ripe bananas (about 3)

3 large eggs

1/4 cup palm shortening or unsalted butter, room temperature

3 tbsp almond or coconut milk

1 tbsp pure vanilla extract

3/4 cup almond flour

1 cup gluten-free flour (I like a blend of arrowroot and cassava)

2 tbsp coconut flour

3 tbsp coconut sugar

1 tsp baking soda

1/2 tsp finely ground sea salt

1/2 cup finely shredded unsweetened coconut

1/2 cup raw pecans, finely chopped

1/3 cup mini dark chocolate chips (I like this brand)

1/2 cup dried cherries or cranberries

 

Preparation

Preheat oven to 350F. Grease a 7-inch loaf pan.

Place the bananas, shortening, vanilla extract, eggs and milk in the blender. Blend until completely mixed and creamy.

In a medium-size bowl, toss together the coconut, chopped pecans, chocolate chips and dried fruit. Set aside.

In another medium-size bowl, whisk together the flours, salt and baking soda. Pour the contents of the blender into the the flour mixture and mix until just combined. Fold in the coconut, pecans, chips and fruit. Spoon into the prepared loaf pan, and even out using the back of a spoon on spatula.

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Bake in the center of the oven for 50-55 minutes, or until the toothpick inserted in the middle comes out clean and the bread has a nice, light brown crust. Allow to cool for 10 minutes. Run a knife along the edges before inverted onto a cutting board. Best served warm with a little butter or fruit spread, although it really needs nothing.

Store wrapped in foil or airtight container for 3-4 days.

Enjoy!

 

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Pear radicchio endive salad

February 19, 2016 by Moira

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This is one of my forever favorite salads. I know that sounds a bit corny, but it’s accurate. I think most people consider this a winter salad because that’s typically when you find endive and pears in abundance, but depending on where you live, you can get these ingredients year-round.

I love this salad because it’s bursting with flavor, full of prebiotics (which feed the good bacteria, probiotics, in your gut), and it reminds me of many a meal eaten in France–being the hopeless romantic I am. I also appreciate that this salad works as well served alongside grilled or roasted meats as it does served with a rich-tasting, creamy-textured soup, such as butternut squash or cauliflower.

This salad looks prettiest if you tear your radicchio leaves and leave the endive leaves whole. It also looks best with the pear thinly sliced. However, it also makes for more challenging eating, so the salad is captured here with everything chopped into very manageable bites.

But let’s get on with it.

 

Ingredients for 4 servings

2 heads endive, trimmed, leaves separated and cleaned

1 bunch/small head radicchio

1 large pear (use Bartlett, Comice, D’anjou)

1/3 cup crumbly Gorgonzola cheese

2 tbsp extra-virgin olive oil

2 tsp champagne vinegar

1/2 tsp Dijon mustard

1/2 tsp honey, optional

Sea salt

Fresh-ground pepper

 

Preparation

Slice or tear the radicchio leaves and put in a large bowl. Slice the endive leaves or toss whole into the bowl. Core the pear and slice very thin or cut into chunks.

In a small bowl, whisk the olive oil, vinegar, mustard, honey (if using, and about 1/2 tsp salt and 1/4 tsp pepper. Adjust to taste. Drizzle the dressing over the salad and toss to coat evenly. Crumble the cheese over, toss lightly again and serve immediately.

 

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