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Categories: Salads, Vegetarian

Arugula and Spinach Salad With Pears

Is there a cook alive who doesn't love lemon? One squeeze and it elevates a thyme vinaigrette, transforming a fall salad. Lemon curd captures the essence of the fruit, the intense combination of zest and juice brightening a rich base ... Read more

Total Time: 25 minutes | Serves 4
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon minced shallot
  • 1/4 cup olive oil
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1 firm ripe Anjou pear, split lengthwise, cored, cut into long thin slices
  • 2 cups packed baby arugula, chilled
  • 2 cups packed spinach leaves, chilled
  • 2/3 cup crumbled Gorgonzola

Step 1Place 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.)

Step 2To serve, 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.

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.
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