Spacer Spinach and Pear Salad with Rosemary Vinaigrette
  | Asymmetry | Cooking | Spinach and Pear Salad with Rosemary Vinaigrette |



Yes, miso. Odd, but it's a very tasty salad. Everyone liked it. And spinach is good for you.

2 Tbsp red wine vinegar
2 Tbsp rice wine vinegar
2 Tbsp vegetable broth
1 1/2 Tbsp minced shallots
2 tsp white miso
1 Tbsp chopped fresh parsley
1 1/2 tsp chopped fresh rosemary

4 c baby spinach
4 tsp coarsely chopped toasted pecans (or whatever you like, I prefer walnuts)
2 ripe pears, unpeeled, cored, thinly sliced
1/4 c crumbled blue cheese


  1. Process the first five ingredients in a blender until smooth. Mix in the herbs, and season to taste with salt and pepper.
  2. Toss the spinach and pecans in a large bowl with enough dressing to coat.
  3. Divide spinach among plates. Top with sliced pears and cheese.

Bon Appetit, January 2003.

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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson