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Name: Spinach, Pear and Almond Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: none
Ingredients: 2 Tbs butter; 1 cup slivered almonds; 6 Tbs sugar; 3/4 cup gorgonzola cheese crumbled(3 ounces), or bleu cheese; 2 each pears can substitute strawberries; 6 oz baby spinach; 1 tbs shallot finely chopped, can sub green onion; 3 tbs olive oil; 2 tbs red wine vinegar; 2 tbs honey; 1 tsp dijon mustard; ground pepper to taste

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INGREDIENTS

2 Tbs butter
1 cup slivered almonds
6 Tbs sugar
3/4 cup gorgonzola cheese ; crumbled(3 ounces), or bleu cheese
2 each pears ; can substitute strawberries
6 oz baby spinach
1 tbs shallot ; finely chopped, can sub green onion
3 tbs olive oil
2 tbs red wine vinegar
2 tbs honey
1 tsp dijon mustard
ground pepper ; to taste

INSTRUCTIONS

Carmelized almonds

1. Melt butter until sizzling.

2. Add almonds and 4 T sugar.

3. Cook over medium heat, stirring constantly, until sugar melts and nuts are golden brown(4-5 minutes). Watch closely to prevent burning.

4. Remove from heat, stir in remaining 2T of sugar.

5. Quickly spread onto waxed paper, cool completely.

6. Break clusters of nuts into small pieces.

Dressing

1. Combine shallot, olive oil, red wine vinegar, honey, dijon mustard, and ground pepper into a small bowl with wire whisk until well blended.

Salad

1. Place spinach, gorgonzola, and pears in a large bowl and toss with dressing.

2. Sprinkle on carmelized almonds.

3. Serve immediately.

NOTES

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Spinach, Pear and Almond Salad

2 Tbs butter
1 cup slivered almonds
6 Tbs sugar
3/4 cup gorgonzola cheese crumbled(3 ounces), or bleu cheese
2 each pears can substitute strawberries
6 oz baby spinach
1 tbs shallot finely chopped, can sub green onion
3 tbs olive oil
2 tbs red wine vinegar
2 tbs honey
1 tsp dijon mustard
 ground pepper to taste

Carmelized almonds
1.  Melt butter until sizzling.
2.  Add almonds and 4 T sugar.
3.  Cook over medium heat, stirring constantly, until sugar melts and nuts are golden brown(4-5 minutes).  Watch closely to prevent burning.
4.  Remove from heat, stir in remaining 2T of sugar.
5.  Quickly spread onto waxed paper, cool completely.
6.  Break clusters of nuts into small pieces.
Dressing
1.  Combine shallot, olive oil, red wine vinegar, honey, dijon mustard, and ground pepper into a small bowl with wire whisk until well blended.
Salad
1.  Place spinach, gorgonzola, and pears in a large bowl and toss with dressing.
2.  Sprinkle on carmelized almonds.
3.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 4 Servings

Calories: 534
Calories from Fat: 357 (67%)

Amt Per Serving		% DV

	Total Fat 39.7g	53 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 24.7g
	Polyunsanturated Fat 5.7g
Cholesterol 15.3mg		5 %
Sodium 105.2mg		4 %
Potassium 501.6mg		13 %
Total Carbohydrate 43.1g		13 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 37.4g
Protein 7.4g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 534

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