Spinach and Pear Salad With Rosemary Vinaigrette
This is one of my favorite salads! The recipe reads as a laundry list of my favorite ingredients: rosemary (LOVE the rosemary vinaigrette!), toasted pecans, goat cheese and spinach. I usually only prepare this about once a year because The Picky Apple doesn’t like it, but maybe I’ll start prepping a big batch of it with some grilled chicken for my lunches during the week. Delicious! (As you can see, I got a little carried away with the goat cheese….love it!)
Spinach and Pear Salad With Rosemary Vinaigrette
adapted from Epicurious
Ingredients:
- 2 tablespoons red wine vinegar
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable broth
- 1 1/2 tablespoons minced shallots
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons chopped fresh rosemary
- 4 cups (packed) fresh baby spinach leaves (This time I substituted romaine lettuce from my produce box, but I prefer to use spinach)
- 4 teaspoons coarsely chopped toasted pecans
- 2 ripe pears, unpeeled, cored, thinly sliced
- 1/4 cup crumbled goat cheese
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.
