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Author Notes: This is a very colorful salad especially for a Christmas time holiday dinner. I love the dressing and the salad can be made up of all sorts of lettuces adding in sliced pears, red walnuts, red onion, strawberries, and crumbled Gorgonzola.
- 12 ounces clean spinach
- 6-8 ounces clean arugula
- 1-2 pears thinly sliced
- 4-6 fresh strawberries, sliced
- 1/4 red onion , thinly sliced
- 1/4 -1/2 cups red walnut halves, broken into pieces
- 1 shallot, finely minced
- 1/4 cup grapeseed oil
- 3 tablespoons Meyer lemon olive oil
- 1 1/2 tablespoons honey
- 1 tablespoon Champagne vinegar
- 1/4 teaspoon honey mustard
- Salt and white pepper to taste
- 3 tablespoons pear nectar
- 1/2 pear, small dice
- crumbled Gorgonzola
- All of the salad ingredients can be prepared ahead of time, the pears being the exception and with all of the solutions for keeping them from turning them brown, I don't bother and slice them and add just before plating. The dressing is prepared ahead of time, even a day before, but keep refrigerated.
- The dressing ingredients: shallot, oils, honey, honey mustard, Champagne vinegar, nectar, and salt and pepper, whisk together and toss in the diced pear, refrigerate. Drizzle over individual salads or add some to a large bowl of salad, try not to over dress. The dressing makes about 2/3 of a cup. Top with crumbled gorgonzola.
- This recipe was entered in the contest for Your Best Pears
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