Baby Spinach, Pear and Walnut Salad
photo by breezermom
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
directions
- Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
- Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
- Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
- FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
- SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
- NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We used to make this at the restaurant I worked at. The recipe combined micro greens with baby spinach. Crumbled feta, finely diced scallion, finely peeled pear slices and walnuts were laid on top. Raspberry or pear vinaigrette was the dressing of choice. I made this recipe and it was okay, but I prefer the restaurant recipe better. We used whatever ripe pear we could find in season.
-
This was a spectacular salad, that was truly enjoyed! I loved the sweetness of the honey with the balsamic vinegar to balance it off. The crunch of the nuts along with the cheese and pear was a nice combination as well. All in all this is one of the best salads I have had! DS loved it too, and asked me to make it again soon, so there ya go! It will be made often, as salads can get boring, especially when you have them often. Thank you for sharing with us Bluemoon! Linda Made for Zaar Stars
see 7 more reviews
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!