Author Notes
My friend brought the spinach, pear, nuts, and dried cranberries to my house for a collaborative dinner. I added the onions and improvised the dressing drawing on my collection of treasured fruit-infused oils and vinegars. —AppleAnnie
Ingredients
- for the salad
-
1 packet
baby spinach leaves
-
1/4 cup
cup thinly sliced red onion
-
1/4 cup
dried cranberries
-
1
bosc pear peeled and cut into thin slices
-
1/3 cup
toasted or candied pecans
- for the vinaigrette
-
1 teaspoon
cranberry horseradish mustard (or other fruited Dijon mustard)
-
1 tablespoon
balsamic vinegar (or other fruity balsamic)
-
1 teaspoon
Maple syrup
-
1/2 teaspoon
sea salt
-
4 tablespoons
orange infused olive oil (or add 1 tsp grated orange zest and plain olive oil)
Directions
-
Place spinach leaves in a low salad bowl.
-
Arrange onions, pears, cranberries and nuts over the greens in a decorative fashion.
-
Mix the mustard, vinegar, maple syrup and salt together, whisk until blended.
-
Whisk in the oil, one Tbsp at a time. If using plain oil, stir in the grated orange zest.
-
Drizzle the vinaigrette over the salad, and serve.
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