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An ideal salad to serve alongside Asian-style duck or grilled meat.
Yield: 6 servings
INGREDIENTS
for the vinaigrette:
- 2 tbsp red wine vinegar
- 1 tbsp honey
- ½ tbsp Dijon mustard
- 1/3 cup plus 1 tbsp olive oil
- Salt and freshly ground black pepper
- 7 oz (200g) baby spinach leaves, washed and dried
- 2 Belgian endive, leaves separated, cut into bite-sized pieces
- 2 firm, ripe pears, peeled and sliced
- 3 shallots, finely sliced
Directions
1. Shake the vinegar, honey, mustard, and oil in a jar until blended. Season with salt and pepper.
2. Place the spinach, endive, pears, and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.
© 2008 Dorling Kindersley
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.
210kcal (10%)
132mg (13%)
24mg (40%)
348mcg RAE (12%)
832mg
59mg
4g
9g
8g
21g
0mg (0%)
367mg (15%)
2g (10%)
14g (22%)
3mg (15%)
FROM THE KITCHEN OF...
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