With all the cooking you’ll be doing, save yourself some time and buy the packaged, pre-washed and trimmed baby spinach. The greens stay fresh for several days in the refrigerator.
[ingredients-list title=”Ingredients” serving_size=””]
- 8 cups lightly packed baby spinach leaves, stemmed, rinsed, and dried
- 2 Bosc pears (do not peel), quartered lengthwise, cored and cut into long, thin slices
- 1/2 cup (2 ounces) coarsely grated Parmesan cheese (see Cook’s Note)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons whole-grain mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- Freshly ground pepper
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Place the spinach and pears in a large serving bowl. Scatter the cheese on top. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]To make the dressing: In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend the ingredients. Taste and adjust the seasonings.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]When ready to serve, give the dressing a last-minute shake and pour over the salad. Toss gently to keep the pear slices intact, and serve immediately. Serves 8.[/step-item][/step-list-wrapper]
I prefer the taste of Parmigiano-Reggiano cheese and recommend using it for this salad. To coarsely grate the cheese, use either the coarse side of a box grater or the medium shredding disk of a food processor.
Excerpted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Text copyright © 2001 by Diane Morgan. Photos copyright © 2001 by John A. Rizzo.