Spinach Salad with Pears, Gorgonzola, and Walnuts

Spinach Salad with Pears, Gorgonzola, and Walnuts

Pears and toasted walnuts add a crunchy dimension to the pungent greens in this autumn tossed salad. Be sure to select a quality Gorgonzola that will crumble easily.

3 tablespoons sherry wine vinegar

1 tablespoon lemon juice

1 teaspoon honey Dijon mustard

½ cup (4 fl oz/l25 ml) olive oil

½ cup (2 oz/60g) chopped walnuts

¾ (375 g) spinach, stems removed, torn into bite-sized pieces

2 heads Belgian endive (chicory/witloof), cored and thinly sliced

1 firm but ripe pear, peeled, cored, and sliced

½ cup (211 ozl75 g) crumbled Gorgonzola cheese

Preheat the oven to 350°.

In a small bowl, whisk together the vinegar, lemon juice, and mustard. Slowly whisk in the olive oil until incorporated. Taste and adjust the seasonings. Transfer to a container with a tight-fitting lid.

Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 7-10 minutes.

In a transportable bowl, combine the spinach, endive, pear slices, and toasted walnuts. Sprinkle with the Gorgonzola.

Cover and keep chilled until ready to serve. To serve, drizzle the vinaigrette over the salad and toss to mix well.

Serves four to six

Per serving: calories 350 (kilojoules 1,470), protein 6 g, carbohydrates 1O g, total fat 33g, saturated fat 7 g, cholesterol 12 mg, sodium 261 mg, dietary fiber 3 g

From Williams-Sonoma Complete Outdoor Living Cookbook