Pear and Duck Salad

Pear Vinaigrette

Five ripe pears, peeled cored and chopped

2 cups water

1.5 cups sugar

1.5 cups good cider vinegar

2.5 oz St. Germaine

Slowly simmer the pears, water, sugar and vinegar until translucent

Cool

Puree in Vita prep slowly adding the St Germaine, Season to taste with salt

Adjust Seasoning with more vinegar or St Germaine

Rye Crisp

Garden Purple Mizuna

Ripe Pears peeled cut into 12ths and compressed with salt and grapeseed oil

Duck Prosciutto sliced thinly

Cassidee Dabney, Executive Chef of the Barn