Spinach Pear And Shaved Parmesan Salad Recipes

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SPINACH, PEAR AND SHAVED PARMESAN SALAD



Spinach, Pear and Shaved Parmesan Salad image

This comes from the Dec. 2009 issue of BH&G. I have not made it yet, but it sounds like it would be a nice Winter Salad. They suggest that you have the cheese at room temperature and use a vegetable peeler to shave it. Then, cover in plastic wrap until ready to use.

Provided by Julie F

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

8 cups fresh spinach
2 bosc pears, quartered lengthwise, cored and thinly sliced
2 ounces parmesan cheese, shaved
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1/2 cup extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine spinach, pears, and cheese. For dressing, whisk together vinegar, mustard 1 t each sugar and salt and 1/4 t freshly ground pepper. Whisk in oil. Drizzle over salad and pass remaining dressing.

PEAR AND SPINACH SALAD WITH PARMESAN VINAIGRETTE



Pear and Spinach Salad with Parmesan Vinaigrette image

Yield 4-6 servings

Number Of Ingredients 12

2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1 small clove garlic, finely chopped or grated on a microplane zester (about 1 teaspoon)
1 large bunch or bag spinach
1 head butter or red lettuce
1 small bulb fennel
1 Bosc or Green Anjou USA Pear
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
Extra parmesan cheese chunk for garnish (optional)

Steps:

  • In a small bowl, combine balsamic vinegar, lemon juice, and salt. Grate garlic clove into mixture and set aside.
  • Wash and dry spinach and lettuce leaves. Tear into bite-sized pieces and put in a serving bowl. Cut fennel bulb in half and slice lengthwise as thinly as possible. Cut the pear in half and core. Thinly slice.
  • Slowly pour olive oil into balsamic-lemon mixture, whisking constantly until the oil is fully incorporated. Add Parmesan cheese and several grinds of black pepper. Drizzle desired quantity of vinaigrette over greens and toss lightly to coat. Add the pears and fennel with additional dressing and toss again to incorporate.
  • Use a vegetable peeler to add thin curls of parmesan cheese for garnish if desired.

SPINACH AND PEAR SALAD WITH POMEGRANATE DRESSING



Spinach and Pear Salad With Pomegranate Dressing image

If you've never cut open a pomegranate, you might be in for a messy surprise. The best way to get the seeds out with out staining your clothes and counter is to cut the fruit in half, and then submerge it in a bowl of water. Then you can use your fingers to remove the white pith, releasing the juicy seeds. Once you've freed all the pomegranate seeds, pour the contents of the bowl into a colander and transfer the seeds to a paper towel to dry. If you don't have white balsamic vinegar, you can use the regular kind. -- from the book Feed the Belly.

Provided by Peachie Keene

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium garlic clove, minced
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
2 tablespoons pomegranate juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 ounces Baby Spinach
1 medium pear, cored and cut into slices (Anjou or Bartlett)
1/4 cup walnuts, chopped
2 tablespoons pomegranate seeds, fresh
1 ounce parmesan cheese, shaved

Steps:

  • whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
  • Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
  • Drizzle the dressing over the salad and toss again.
  • Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.

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