Pears with Walnut and Spinach with Citrusy Dressing
1 very ripe or overripe USA Anjou or Bartlett Pear, peeled, cored, and coarsely chopped
1/4 cup fresh mandarin orange juice
1/4 cup unseasoned rice vinegar
2 teaspoons grated fresh ginger
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons toasted sesame oil, or olive oil
1 5 oz bag of baby spinach
1 large, perfectly ripe USA Green Anjou Pear
1/3 cup California walnut pieces
To make the dressing, place pear, vinegar, ginger, salt, and pepper in a blender and process until smooth. Add the sesame oil and blend to combine. Taste and adjust the seasoning. Use immediately or refrigerate in a sealed container for up to 1 week.
In a large bowl, place baby spinach. Add thinly sliced pears and walnuts and drizzle with with 1/4 cup dressing; toss to coat. Taste and adjust the seasoning adding additional dressing, salt and pepper as needed.
© 2020 Patty Mastracco Food, Inc.