Spinach, Pear and Pecan Salad with Lemon Verbena Vinaigrette
Summary: A beautiful fall salad. The vinaigrette makes a great chicken marinade as well.
Ingredients
- 1 Tbs. Red Wine Vinegar
- 1/4 tsp sugar
- pinch of salt
- pinch of nutmeg
- fresh ground pepper to taste
- 2 tsp. finely chopped Lemon Verbena, Lemon Balm, or Mint
- 3 Tbs. Olive Oil
- Baby Spinach
- 2 large ripe pears
- toasted pecans
- Feta cheese
- Lemon Verbena sprigs for garnish
Instructions
- Wisk together the first eight ingredients to prepare the vinaigrette.
- Set aside.
- Divide spinach among four salad plates, top with 1/2 of a sliced pear on each.
- Drizzle pears lightly with vinaigrette and sprinkle with pecans and feta cheese, if desired.
Variations
Lemon Verbena
Lemon Balm
Mint, Apple
Mint, Orange
Cooking time (duration): 20
Diet type: Vegetarian
Diet (other): Reduced carbohydrate, Gluten free
Number of servings (yield): 4
Meal type: lunch
