I know, spinach salad is not the most exciting item in the culinary world. I admit it. But this one got two very enthusiastic thumbs up from the husband, who prefers to reserve his excitement for things like a juicy T-bone steak, or falling-off-the-bone barbecue ribs. Every component helps the other one shine. Give it a try.
SPINACH SALAD WITH PEARS AND WALNUTS
(from the Bewitching Kitchen)
for the salad:
a bunch of spinach leaves, preferably baby spinach
a handful of walnuts, lightly toasted with a touch of salt
one or two Bartlett pears, peeled and thinly sliced
feta cheese, crumbled, amount to taste
pomegranate seeds, sprinkled with abandon
for the dressing:
3 tablespoons grape seed oil
2 tablespoons apple cider vinegar
1 teaspoon honey
a touch of mustard
salt and pepper to taste
Make the dressing by whisking all the ingredients together. I actually prefer to add everything but the oil, so that the salt dissolves well into the vinegar. Whisk the oil, make a nice emulsion and reserve.
Add the spinach leaves to a platter, place all other components on top. Add the dressing, toss the leaves very gently to coat. Serve right away.
to print the recipe, click here
Comments: I confess to having a problem with pomegranate seeds. I cannot stop grabbing the cups full of them, sold at Dillon’s. I know, who needs to buy that when you can get the fruit and whack it yourself? I can tell you one thing, if you could watch me performing the maneuver of getting seeds off the fruit, you would understand why I avoid doing it. Yes, I’ve tried every single “easy and efficient” method published in magazines, books, and websites. Even the one describe as “The Ultimate Trick for Pomegranate Seeds Removal.” Thanks, but no thanks. But, whatever your method of choice, try this salad, it is really delicious, and elegant enough for company. The juicy pears, the salty feta, the nutty nuts, well… you get the picture.
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