Spinach Salad with Gorgonzola Pears

Name: Spinach Salad with Gorgonzola Pears
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters apple cider or juice; 180 grams fresh baby spinach or fresh arugula; 73 grams packed brown sugar; 73 grams packed brown sugar; 30 grams dried cherries; 85 grams crumbled Gorgonzola cheese; 3 Tbsps lemon juice, divided; 2 Tbsps olive oil; 3 mediums pears, peeled, halved and cored; 27 grams chopped pecans, toasted; 0 teaspoons salt

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Spinach Salad with Gorgonzola Pears might be a recipe you should try. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 253 calories, 5g of protein, and 12g of fat. This recipe serves 6. If you have pears, salt, olive oil, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in about 50 minutes. Users who liked this recipe also liked Arugula Salad with Pears and Gorgonzola, Endive Salad with Walnuts, Pears, and Gorgonzola, and Green Salad with Pears, Gorgonzola, and Candied Pecans.

Instructions

Brush pears with 1 tablespoon lemon juice; place cut side up in an ungreased 11-in. x 7-in. baking dish. In a small bowl, combine the cheese, cherries and pecans; spoon into pear cavities. In another bowl, combine cider and brown sugar until sugar is dissolved; pour over pears.

Ingredients you will need

Brown Sugar

Lemon Juice

Cherries

Cheese

Pecans

Cider

Pear

Sugar

Equipment you will use

Baking Pan

Bowl

Bake, uncovered, at 375° for 35-45 minutes or until pears are tender, basting occasionally. Set aside pan juices.

Ingredients you will need

Pear

Equipment you will use

Oven

Frying Pan

Place arugula in a large bowl.

Ingredients you will need

Arugula

Equipment you will use

Bowl

Whisk together the oil, salt, remaining lemon juice and 2 tablespoons of reserved pan juices.

Ingredients you will need

Lemon Juice

Salt

Cooking Oil

Equipment you will use

Whisk

Frying Pan

Drizzle over arugula; toss to coat.

Ingredients you will need

Arugula

Serve with pear halves and remaining pan juices.

Ingredients you will need

Pear

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

apple cider or juice 180grams

fresh baby spinach or fresh arugula 73grams

packed brown sugar 73grams

packed brown sugar 30grams

dried cherries 85grams

crumbled Gorgonzola cheese 3Tbsps

lemon juice, divided 2Tbsps

olive oil 3mediums

pears, peeled, halved and cored 27grams

chopped pecans, toasted 0teaspoons

salt

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.