Walnuts and pears shine in this simple, delicious salad that is easy to make and sure to please.
1 USA Anjou or Bartlett Pear, very ripe or overripe, peeled, cored and coarsely chopped
1/4 cup Mandarin orange juice, freshly squeezed
1/4 cup rice vinegar, unseasoned
2 tsp ginger, freshly grated
1/4 tsp Kosher salt
1/4 tsp black pepper, freshly ground
2 Tbsp sesame oil, toasted or olive oil
1 bag baby spinach (5oz)
1 green Anjou pear, large, perfectly ripe, cored and thinly sliced
1/2 cup California walnuts, divided salt and pepper, to taste
To prepare dressing, puree chopped pear, juice, vinegar, ginger, salt and pepper in a small blender until smooth. Add oil and blend again. (May be prepared up to 1 week ahead and stored tightly covered in the refrigerator.)
Place spinach, pears and 1⁄4 cup walnuts in a large bowl. Drizzle with 1⁄4 cup dressing and toss lightly to coat.
Add additional dressing, salt and pepper if desired. Sprinkle with remaining walnuts and serve immediately.
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