Maneet Chauhan from Tansuo shared her recipe (see below) for Pear Salad with with ginger lemon vinaigrette. Generous Helpings, presented by Kroger, is happening Thursday, May 10 from 6 p.m. to 9 p.m. at City Winery. Enjoy tastings from Nashville’s favorite restaurants along with fine wines and beers. Proceeds from Generous Helpings and our Generous Helpings Chefs’ Dinner will benefit our grocery rescue program, Middle Tennessee’s Table. Middle Tennessee’s Table rescues frozen meat, produce, dairy and non-perishable food items from 232 grocery stores. Confirmed restaurants for the event include Barcelona Wine Bar, Butcher & Bee, Christie Cookie, City Kitchen, City Winery, Deacon's New South, Edley's Bar-B-Que, Funk Seoul Brother, Goo Goo Shop & Dessert Bar, The Grilled Cheeserie, Hemingway's Bar & Hideaway, Hugh Baby's, Jeni's Splendid Ice Cream, Kickin’ Coffee & Tea, Kroger Chef Shoppe featuring Murray's Cheese, Kuchnia & Keller, Nada, The Old School Farm to Table, Pastaria, Saltine, SILO, Sinema Restaurant & Bar, Sweet 16th Bakery, Tànsuŏ, Thai Esane, Von Elrod's Beer Garden & Sausage House and Vui's Kitchen and more! Tickets are $60 . For more info www.secondharvestmidtn.org/generoushelpings
Pear Salad
6 oz. mixed greens
½ c. candied walnuts
1 asian pear, cored, thinly sliced
5 cherry tomatoes, cut in half
7 slices English cucumber
1.5 oz lemon vinaigrette
¼ crispy wontons
Candied Walnuts
½ candied walnuts
2 c. water
¼ c. white sugar
In small sauce pot, bring water to a boil. Add the walnuts and let boil for 5 minutes. Remove walnuts from water and combine with sugar in a mixing bowl. Lay walnuts on sheet tray and bake at 350 for 7 minutes. Allow to cool for 1 hour.
