Spinach, Pear And Walnut Salad
This delightful salad combines the sweetness of pears with the earthy crunch of toasted walnuts, all tossed in a creamy, tangy dressing. The combination of flavors and textures makes this dish a perfect balance between indulgence and freshness. Enjoy the blend of flavors in every bite!
— Constant Cookbook
Ingredients
- 3/4 cup walnut halves
- 1/4 cup sour cream
- 2 Tbs. mayonnaise
- 2 Tbs. walnut oil
- 2 tsp. red wine vinegar
- 1 tsp. Worcestershire sauce
- Dash of hot-pepper sauce
- Pinch of freshly ground pepper
- 6 oz. baby spinach
- 4 pears, such as Bosc or Anjou, peeled, halved, cored and cut into thin wedges
- 2 oz. blue cheese, crumbled
Instructions
- <b>Toast the walnuts</b>
- Preheat an oven to 350&#176;F.
- Spread the walnuts on a baking sheet and toast, stirring occasionally, until aromatic, 8 to 10 minutes; do not let them brown.
- <b>Make the dressing</b>
- Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, walnut oil, vinegar, Worcestershire sauce, hot-pepper sauce and pepper until smooth.
- <b>Assemble the salad</b>
- Add the spinach, pears and walnuts to the dressing and toss to coat evenly. Arrange on plates or in bowls, sprinkle with the cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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