Sauteed Pear & Spinach Salad
"This salad is amazing and I have made the dressing just to use for other recipes! Usually salads are big in the summer but with the pears being sauteed and the pecan nuts added to this one - its perfect for winter too!"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 1⁄4 cup chopped pecans
- 1 tablespoon olive oil
- 3 bosc pears
- 1 teaspoon brown sugar
- 1 tablespoon minced shallot
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup apple juice
- 2 teaspoons cider vinegar
- 1 teaspoon Dijon mustard
- 6 ounces Baby Spinach
- 1⁄2 cup gorgonzola
directions
- Peel, core and cut pears into 1/2 inch slices. Toast pecans in a skillet over medium heat for around 3 minutes, set aside. Add 2 tsps of oil to the skillet and increase the heat to medium high. Add your sliced pears and sprinkle with brown sugar. Do not stir, let the brown sugar some what crystalize on the ingredients. Cook the pears about 5 minutes or until lightly browned on the bottom. Stir to melt the brown sugar and transfer to a plate.
- Add remaining 1 tsp of oil to pan and add shallot, salt and pepper. Stir for about 3 seconds and add pple juice, cider vinegar, and mustard. Whisk for 3-4 minutes or until slightly reduced. Add pears.
- Place cleaned spinach in a serving bowl - top with pears and dressing. Toss all together and divide salad on plates. Arrange the gorgonzola and pecans on top and serve immediately.
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RECIPE SUBMITTED BY
I am a recent college graduate and I love to cook! Mainly because I have a out of the ordinary diet, I cook a lot of vegan stuff and am always looking for more ideas.
Although not vegan, I do not eat meat but do from time to time eat seafood, but that is it. No turkey, pork, or chicken and I never eat anything that has egg in it. So as you can see, cooking for myself is usually the best bet!!
