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Spinach Salad w Pear-Thyme Vinaigrette




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




1 Bartlett pear, peeled, cored, and quartered
1/4 cup white wine
1/4 cup rice-wine vinegar
1 shallot, minced
2 teaspoons chopped garlic
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme leaves
2 10-ounce bags baby spinach
1 small head radicchio, chopped
8 ounces white mushrooms, sliced
2 Bartlett pears, cored and sliced


Recipe



1. For vinaigrette, cook the quartered pear and wine in a small skillet over medium-high heat 5 minutes, until pear is tender. Transfer to a blender. Add vinegar, shallot, garlic, mustard, salt and pepper; puree until smooth. With the blender running, slowly add oil and thyme. Transfer to an airtight container and refrigerate.
2. Toss spinach, radicchio and mushrooms in a large bowl. Divide among 6 salad plates; arrange pear slices on top and drizzle each salad with 1 tablespoon vinaigrette. Serve immediately. Makes 6 servings.