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Spinach and Pear Salad with Rosemary Vinaigrette

Spinach and Pear Salad with Rosemary Vinaigrette


Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable broth
  • 1 1/2 tablespoons minced shallots
  • 2 teaspoons white miso (fermented soybean paste)*
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh rosemary
  • 4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
  • 4 teaspoons coarsely chopped toasted pecans
  • 2 ripe pears, unpeeled, cored, thinly sliced
  • 1/4 cup crumbled blue cheese

Recipe Preparation

  • Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.

  • Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.

Recipe by Chef Scott Uehlein of Canyon Ranch Spa in Tuscon Arizona,Reviews Section

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