I like fresh pears and even use the syrup
in the canned ones as a salad dressing.
Cut the fresh pears only just before serving
or they might turn brown on top of the spinach.
Ingredients:
4 ounces baby spinach
1/2 cup raspberry vinaigrette
2 tablespoons chopped pecans
4 ounces Roquefort or blue cheese
1 ripe pear, peeled, seeded and quartered
Directions:
Toss spinach with vinaigrette
and divide among 4 salad plates.
Sprinkle a portion of pecans and
cheese on top of spinach on each plate.
Cut each pear quarter lengthwise into
4 slices and place slices on each plate.
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