Three farm salad

Contributed by Preston Maring, MD

Three farm salad

To complement last week's sweet potato, apple and cranberry Thanksgiving side dish (I made it again last night just to be sure it's good and it is), try this salad combination.

The original version comes to you courtesy of Dr. Christina Shih from KP's San Francisco Medical Center. She is an Emergency Medicine physician and an assistant physician-in-chief. She must also be an excellent cook.

I have tried several versions of this salad in the past week — it's all good.

This is your chance to try an ingredient you may never have used before and like it. Shopping for the ingredients used in this salad is worth 60 steps per minute on your way to 10,000 steps per day.


  • Bartlett pear, Asian pear or persimmon, sliced thinly
  • Belgian endive, Bibb lettuce or butter lettuce
  • Blue cheese
  • Walnuts, pecans or pistachios
  • A little finely diced Walla Walla onion
  • 2:1 ratio of a light extra virgin olive oil to a vinegar of choice, such as champagne vinegar or balsamic
  • Salt and pepper to taste


  1. Arrange the sliced fruit on salad plates. 
  2. Arrange lettuce leaves or endive so it looks nice. 
  3. Crumble a little blue cheese on each leaf. 
  4. Toasting a few nuts in the oven at 350° for about 5 minutes or tossing them in a skillet over medium heat to bring out the flavor. 
  5. Scatter them on top of the lettuce. 
  6. Whisk the oil and vinegar together. 
  7. Mix in the diced onion. 
  8. Dress the salads. 
  9. Salt and pepper to taste.