Harvest Salad with Cider Vinaigrette
Caty
ingredients
- 2 red pears, chopped
- 1 tablespoon lemon juice
- 3/4 cup dried apricots, cut into thin strips
- 3/4 cup dried figs, cut into thin strips
- 1/2 cup golden raisins
- 1 small purple onion, thinly sliced
- 1 cup diced jicama
- 1 (6-ounce) package fresh spinach leaves
- 1/2 cup coarsely chopped walnuts or pecans, toasted
- 1 (4-ounce) package crumbled Gorgonzola or blue cheese
- Vinaigrette:
- 3 tablespoons cider vinegar
- 1 garlic clove, pressed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/3 cup olive oil
directions
- 1
Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.
- 2
Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.
- 3
Vinaigrette:
- 4
Whisk together first 4 ingredients; gradually whisk in oil until blended.
Source: SL
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