Spinach Pear Salad With Warm Vinaigrette Food

SPINACH-PEAR SALAD

Steps:

• Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
• Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.

SPINACH & PEAR SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
• In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
• Add remaining dressing, spinach and onion and toss to coat.

WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD

Steps:

• This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
• Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
• Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
• Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
• Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
• Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
• The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
• If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
• Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
• Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
• Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
• Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
• This will serve 4 large salads or 6 smaller salads.

WARM PEAR SALAD

Steps:

• In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.

PEAR-AND-SPINACH SALAD WITH GOAT CHEESE VINAIGRETTE

Steps:

• Place spinach in a salad bowl.
• Toss pear slices with lemon juice and add to bowl.
• Place remaining ingredients in a food processor or blender and process until smooth.
• Toss vinaigrette with salad.

SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• 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.
• *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

SPINACH-PEAR SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Combine pear slices and spinach in large bowl.
• Combine water and rest of ingredients (except cheese), stirring with a whisk.
• Drizzle dressing over salad, and toss gently to coat.
• Sprinkle with cheese.

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE

Steps:

• Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
• With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
• Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
• Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
• Drain in a colander and dry thoroughly with paper towels.
• Tear the leaves into pieces and set aside in a salad bowl.
• Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
• When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
• Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
• In a small saucepan, warm the remaining vinaigrette over moderate heat.
• As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
• Serve immediately.

WARM SPINACH AND PEAR SALAD WITH BACON DRESSING

Steps:

• Place spinach in large bowl.
• Cook bacon in large skillet over medium-high heat until crisp.
• Remove to paper towel to drain.
• Discard all but 3 tablespoons of bacon drippings from skillet.
• Add oil to drippings in skillet and heat.
• Add onion; cook until tender, about 3 minutes.
• Stir in vinegar, mustard, sugar, salt and pepper.
• Bring to boiling.
• Remove from heat.
• Add pear to spinach.
• Pour hot dressing over spinach and pear; toss well to coat.
• Crumble bacon and sprinkle over salad.
• Serve immediately.