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Spinach Salad with Gorgonzola, Pears and Walnuts
Serves 8
4 Tbs. walnut oil
1 Tbs. sherry
1 Tbs. sherry vinegar
1 Tbs. mustard
1 tsp. fine sea salt
1 tsp. pepper
1 tsp. sugar
1 1/2 lbs. baby spinach leaves
4 oz. crumbled Gorgonzola
2 ripe pears, sliced
2 oz. walnut halves, toasted
Whisk together the walnut oil, sherry, vinegar, mustard, salt, pepper and sugar to make vinaigrette.
Before serving, toss the spinach leaves with the Gorgonzola, pears and the vinaigrette. Arrange the salad on each plate, and garnish with the toasted walnuts.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
4 Tbs. walnut oil
1 Tbs. sherry
1 Tbs. sherry vinegar
1 Tbs. mustard
1 tsp. fine sea salt
1 tsp. pepper
1 tsp. sugar
1 1/2 lbs. baby spinach leaves
4 oz. crumbled Gorgonzola
2 ripe pears, sliced
2 oz. walnut halves, toasted
Whisk together the walnut oil, sherry, vinegar, mustard, salt, pepper and sugar to make vinaigrette.
Before serving, toss the spinach leaves with the Gorgonzola, pears and the vinaigrette. Arrange the salad on each plate, and garnish with the toasted walnuts.
(Rebecca Ets-Hokin)
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