Warm Pear Spinach Salad with Maple-Bacon Vinaigrette
Ripe, more prominent leaved spinach holds up high to the warm bacon vinaigrette than baby spinach in this fresh spinach salad method. If you do not want the spinach to wither, let the filling cool before mixing it with the salad. This food is simple to prepare, Pear Salad with homemade maple-bacon vinaigrette is a beautiful course to serve for lunch or as a prime course during the fall and winter periods. This Pear Salad tosses delicate frisée leaves with a hot bacon-Dijon vinaigrette, pecans (caramelized or grilled, your choice), and smashed blue cheese. It’s sweet, salty, peppery, and tangy all in one delightful bite.
It’s fascinating to look at on the plate. Whether you’re blowing yourself to lunch with a wedge of artisan bread or serving it as a starter course for a holiday supper, this Pear Salad is eager to overwhelm with all the wet winter dishes this season. Sometimes you require a little bit of a rest. This spinach salad is the absolute solution. The maple-glazed walnuts and the warm bacon vinaigrette make this a unique mixture, perfect for visitors.
INGREDIENTS
- 10 cups of fresh spinach
- One medium firm-ripe pear
- ½ cup of slivered red onion
- Two slices of bacon
- 1-1 ½ tablespoons of extra-virgin olive oil
- Two tablespoons of cider vinegar
- One tablespoon of pure maple syrup
- Salt- as you want
- ¼ teaspoon of ground pepper
- ½ cup of toasted walnut halves
INSTRUCTIONS
- Combine spinach, sliced pear and chopped red onion in a large bowl.
- Cook the sliced bacon in a small skillet until crisp for 5-7 minutes and transfer the bacon with a wooden spoon.
- Add the olive oil to the pan and add cider vinegar, pure maple syrup, salt and pepper. Let it cook well.
- Directly pour the dressing over the salad and softly toss to coat.
- Serve after sprinkling the slices of bacon and toasted walnuts.
Serve with Love!
