Arugula And Spinach Salad With Pears

[Guest guest]

Arugula And Spinach Salad With Pears

 

2 tablespoons honey

2 tablespoons lemon juice

1 tablespoon minced shallot

1/4 cup olive oil

1/2 teaspoon fresh thyme leaves

1/4 teaspoon salt

freshly ground black pepper to taste

1 firm ripe Anjou pear

2 cups chilled baby arugula, packed

2 cups chilled spinach leaves, packed

2/3 cup crumbled Gorgonzola

 

Place the honey, lemon juice, shallot, oil, thyme, salt and

pepper to taste in a small dish. Stir well. (This can be made several hours

ahead and kept at room temperature.)

To serve, split pear in half lengthwise, core and cut into

long thin slices. Toss the pear slices in 1 tablespoon of the vinaigrette; set

aside.

Place the arugula and spinach in a large bowl. Add the

remaining vinaigrette to the bowl. Gently toss until the leaves are coated. Add

all but 2 tablespoons of the cheese. Toss to mix. Taste; adjust the

seasoning.

Divide the salad among 4 chilled plates; mound attractively.

Arrange the pear slices on the greens and sprinkle with the remaining cheese.

Serve immediately.

Serves 4.