Tuesday, May 25, 2010

Spinach, Pear And Toasted Walnut Salad With Pear Nectar Vinaigrette

I love fruit and enjoy working it into dishes. Salads are an obvious way to do this, so I thought I'd go with pears (a favorite) and a vinaigrette that features pear nectar, as well as honey as the emulsifier. This is the kind of vinaigrette that you drain from your bowl into your mouth when no one is looking. Bad table manners never tasted so good.

Spinach, Pear And Toasted Walnut Salad With Pear Nectar Vinaigrette

Spinach leaves
Bartlett pears (1/2 pear for each plate), halved and thinly sliced on a mandoline
¼ cup pear nectar
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon minced shallots
Kosher salt and black pepper to taste
½ cup coarsely chopped walnuts, toasted

1. In a small bowl, add the honey. Next, whisk together each ingredient one at a time. The ingredients include the pear nectar, vinegar, oil, honey, shallots, salt and pepper.

2. Toss spinach, pears and walnuts in a large bowl with vinaigrette.

Be careful not to burn the walnuts when roasting them. They will taste bitter if you do.


  1. this looks really nice - pears via the mandoline is a great idea.

  2. Thanks, man! I really like to cook with pears. They are really versatile. :)

  3. Is it possible to have a love affair with two dueling salads? En español we say "Increíble!"