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Arugula And Spinach Salad With Pears

Courses: Salads
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlHoney
2 tablespoons 30mlLemon juice
1 tablespoon 15mlMinced shallot
1/4 cup 59mlOlive oil
1/2 teaspoon 2.5mlFresh thyme leaves
1/4 teaspoon 1.3mlSalt
  Freshly-ground black pepper - to taste
1   Firm ripe Anjou pear
2 cups 474mlChilled baby arugula - (packed)
2 cups 80g / 2.8ozChilled spinach leaves - (packed)
2/3 cup 157mlCrumbled Gorgonzola

Recipe Instructions

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.)

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.

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.

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

Dietary Information:

Each serving: 302 calories; 654 mg sodium; 21 mg cholesterol; 22 grams fat; 7 grams saturated fat; 19 grams carbohydrates; 9 grams protein; 3.14 grams fiber.

Source:
"The Los Angeles Times, 10-02-2002"

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