• 4servings
  • 302calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Honey

  2. 2 tablespoons 30ml Lemon juice

  3. 1 tablespoon 15ml Minced shallot

  4. 1/4 cup 59ml Olive oil

  5. 1/2 teaspoon 2 1/2ml Fresh thyme leaves

  6. 1/4 teaspoon 1 1/3ml Salt

  7. Freshly-ground black pepper - to taste

  8. 1 Firm ripe Anjou pear

  9. 2 cups 474ml Chilled baby arugula - (packed)

  10. 2 cups 80g / 2.8oz Chilled spinach leaves - (packed)

  11. 2/3 cup 157ml Crumbled Gorgonzola

Instructions Jump to Ingredients ↑

  1. Place the honey, lemon juice, shallot, oil, thyme, salt and pepper to taste in a small dish. Stir well. (This can be made several hours ahead and kept at room temperature.)

  2. To serve, split pear in half lengthwise, core and cut into long thin slices. Toss the pear slices in 1 tablespoon of the vinaigrette; set aside.

  3. Place the arugula and spinach in a large bowl. Add the remaining vinaigrette to the bowl. Gently toss until the leaves are coated. Add all but 2 tablespoons of the cheese. Toss to mix. Taste; adjust the seasoning.

  4. Divide the salad among 4 chilled plates; mound attractively. Arrange the pear slices on the greens and sprinkle with the remaining cheese. Serve immediately.


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