Spinach, Pear, and Goat Cheese Salad with Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Looking for a an elegant spin on your basic spinach salad recipe? Try this Spinach, Pear, and Goat Cheese Salad with Pecans recipe. It's fresh, delicious, plus very quick and easy. Ingredients:
1/4 cup coarsely chopped pecans |
1 tablespoon canola oil, divided |
3 bosc pears, peeled, cored, and cut into 1/2-inch slices |
1 teaspoon brown sugar |
1 tablespoon minced shallot |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup apple juice |
2 teaspoons cider vinegar |
1 teaspoon dijon mustard |
1 (6-ounce) bag baby spinach |
2 ounces gorgonzola cheese (about 1/2 cup) |
Directions:
1. Toast the pecans in a skillet over medium heat for 3 minutes or until fragrant; set aside. Add 2 teaspoons canola oil to the same skillet, and increase heat to medium-high. Add pears, and sprinkle with brown sugar; do not stir. Cook the pears 5 minutes or until lightly browned on bottom. Stir to melt the brown sugar. Transfer the pears to a plate.
2. Add remaining 1 teaspoon oil to pan. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard. Whisk; simmer 3–4 minutes or until slightly reduced. Add pears.
3. Place spinach in a large serving bowl. Pour pears and dressing on top, and toss. Divide salad evenly among 4 plates. Arrange Gorgonzola and pecans on top. Serve immediately.
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