Ingredients:
- Vinaigrette:
- 1/3 cup pear or apple jelly, melted
- 1/4 cup cider vinegar
- 2 tsp grainy dijon mustard
- 1/4 tsp salt
- 1/4 tsp finely grated fresh ginger
- 1 tbsp finely chopped fresh chives
- 1/2 cup vegetable oil
- Salad:
- 1/2 cup roughly chopped pecans
- 6 slices bacon
- 3 small Bosc pears, quartered and cored
- 6 cups fresh spinach leaves, washed, spun dry and roughly chopped
- 1/2 cup grated Swiss cheese
- 1/2 cup sun-dried cranberries
Preparation:
- To make vinaigrette:
- Place the melted jelly, cider vinegar, dijon mustard and salt in a jar with a tight-fitting lid.
- Shake the jar vigorously until the salt has dissolved into the mixture.
- Add the ginger, chives and vegetable oil and shake again.
- Set aside.
- To make the salad:
- Pre-heat oven to 350F (175C)
- Place the pecans on a baking sheet and bake for 5 to 6 minutes or until lightly toasted.
- Stir the pecans occasionally and watch that they don't burn.
- Fry the bacon in a large pan over medium heat until barely cooked.
- Drain on a paper towel.
- Wrap a half slice of bacon around each slice of pear and secure with a toothpick.
- Place the pears on a rack in a baking or roasting pan and bake for 10 minutes.
- Divide the spinach among 4 serving plates.
- Sprinkle evenly with the pecans, cranberries and Swiss cheese.
- Place 3 pear quarters over each plate and drizzle the vinaigrette over the salad.
- Serve.
First Made:
2008-06-24
2008-06-24
Yield:
4 servings
4 servings