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10 lines
968 B
Plaintext
10 lines
968 B
Plaintext
>> source: Cook's Illustrated
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>> serves: 4
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>> total time: 25 minutes
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Note: To make a smooth dressing, be sure the pear is completely ripe. Make sure to use baby, not curly, spinach here.
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Cut 1 @ripe Anjou pear{1} half into large chunks and place in #food processor{}. Add @red wine vinegar{3%Tbsp}, @shallot{1%Tbsp}, @Dijon mustard{1%tbsp}, @brown sugar{1%tsp}, 1/4 teaspoon @salt{1/4%tsp}, and 1/4 teaspoon @pepper{1/4%tsp} and process until smooth, about 15 seconds. With processor running, slowly pour in @canola oil{1/4%cup} and process until emulsified, about 30 seconds.
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Thinly slice remaining pear half crosswise, toss with @lemon juice{1%Tbsp}, and set aside. Toss @spinach{8%oz} and 1/2 cup dressing together in #large bowl{}. Season with salt and pepper to taste. Divide salad among individual plates and top each with @Gorgonzola{3%oz}, @walnuts{1/2%cup}, @pomegranate seeds{1/4%cup}, and sliced pear. Drizzle remaining 1/4 cup dressing over top. Serve.
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