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Arugula And Spinach Salad With Pears Recipe

by Global Cookbook

Ingredients

2 Tbsp. honey 2 Tbsp. lemon juice 1 Tbsp. chopped shallot 1/4 c. extra virgin olive oil 1/2 tsp fresh thyme leaves

1/4 tsp salt Freshly-grnd black pepper to taste 1 x hard ripe Anjou pear 2 c. chilled baby arugula - (packed) 2 c. chilled spinach leaves - (packed) 2/3 c. crumbled Gorgonzola

Directions

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 hrs 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 Tbsp. of the vinaigrette; set aside.
3. Place the arugula and spinach in a large bowl. Add in the remaining vinaigrette to the bowl. Gently toss till the leaves are coated. Add in all but 2 Tbsp. 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.
5. This recipe yields 4 servings.

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