Spinach Pear Salad From Restaurateur Tom Douglas Recipes

SPINACH AND PEAR SUMMER SALAD

Steps:

• Gently wash spinach leaved under cold water.
• Drain spinach leaves.
• Cut pear in half and remove core and seeds.
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown.
• Peel and very thinly slice onions.
• Crumble feta cheese.
• In a large bowl, place torn spinach leaves.
• Arrange thin pear slices and onion ontop of the spinach.
• Gently crumble feta cheese over spinach, pears and onion rings.
• Finally, toss pine nuts over the entire salad.
• Serve with a good quality balsamic vinaigrette.
• Delicious with fresh fish, or simply as an entree.

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Steps:

• Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
• Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
• Salad: Cut bacon into 1/2" pieces and cook until crisp.
• Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
• Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS

Steps:

• To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
• To make the curried cashews, preheat the oven to 400 degrees F.
• On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
• Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
• In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
• Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
• The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.

PEAR SPINACH SALAD

Steps:

• Drain pears, reserving 2 tablespoons juice. In a salad bowl, combine spinach and onions. Top with the pears, grapefruit and bacon. , In a small bowl, whisk the vinegar, oil, lime juice, parsley, sugar, salt, lime zest, cayenne and reserved pear juice. Pour over salad; gently toss to coat.