Pear Salad with Cabrales Cheese and Toasted Pecans
Serves: 4-6
Ingredients
PreparationIngredients
- 3/4 cup pecan halves Add to list
- 1 red and 1 green pear, cored and thinly sliced Add to list
- 1 tablespoon lemon juice Add to list
- 1 bag or bunch fresh spinach leaves Add to list
- 1/4 cup Cabrales or other blue cheese, crumbled Add to list
White Balsamic Dressing
- 1/2 cup extra-virgin olive oil Add to list
- 1/2 cup white balsamic vinegar Add to list
- 2 teaspoons Herbs de Provence Add to list
- 1/2 teaspoon sea salt Add to list
- 1 teaspoon honey Add to list
- 1 teaspoon ground black pepper Add to list
Preparation
Heat oven to 400º F. Toast pecans on baking sheet until golden brown, about 4 to 5 minutes. Remove from oven and cool.
In large bowl, combine pears and lemon juice, then add spinach. Add dressing ingredients to a jar with screw top; shake to combine well. Dress salad to taste; top with pecans and cheese.
Recipe by , PCC Cooks instructor
Source: Sound Consumer November 2008
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.