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Pear and Spinach Salad with Goat Cheese and Pecans Recipe

   
 

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     Pear and Spinach Salad with Goat Cheese and Pecans

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 pears, peeled
1 quart red wine
1 pint water
2 tablespoons vanilla extract
2 cups sugar
1/2 cup honey
12 ounce bag baby spinach
1 large white onion, sliced
4 oz. goat cheese
 
4 T. chopped basil
1 cup pecans
1/2 cup dried cranberries
1/2 cup oil
1/2 cup red wine vinegar

Instructions
Combine the wine, water, sugar,vanilla, and honey and bring to a boil.Reduce the heat below a simmer.
Add pears and submerge under liquid. Poach the pears until fork tender. Remove them from the liquid and set aside to cool. Save the poaching liquid to make the vinaigrette.
Once the pears are chilled, slice about 1/4 inch thinck. Assemble salad starting with the spinach, then the onions, goat cheese, basil and pecans. Place the pears on top of the salad in a decorative pattern.
Drizzle or ladle dressing over salad right before serving.For the sweet wine vinaigrette, use one cup of the poaching liquid, add 1/2 cup of oil and 1/2 cup of red wine vinegar. Whisk them together to combine. The mixture will separate but just mix again or shake before using. The vinaigrette is made to taste, so the oil and vinegar amount may change due to personal preference.
Serving Suggestions
You can use the extra salad dressing and other ingredients to enjoy this salad over and over. I use a fresh pear and don't bother poaching it.


Originally Submitted
4/23/2009





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