SPINACH, PEAR & WALNUT SALAD (from WILLIAMS-SONOMA FOOD MADE FAST: Salad. By Jay Harlow, Oxmoor House)

3/4 c. walnut halves
1/4 c. sour cream
2 T. mayonnaise
2 T. walnut oil
2 t. red wine vinegar
1 t. Worcestershire sauce
dash hot-pepper sauce
freshly ground pepper
6 oz. baby spinach
4 pears, such as Bosc or Anjou, peeled, halved, cored, and cut into thin wedges
2 oz. blue cheese, crumbled

Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast, stirring occasionally, til aromatic (8-10 minutes); do not let them brown. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, walnut oil, vinegar, Worcestershire sauce, hot-pepper sauce and a pinch of pepper til smooth. Add the spinach, pears and walnuts to the dressing and toss to coat evenly. Arrange on plates or in bowls, sprinkle with the cheese and serve.
(serves 4)

Spinach, Pear and Walnut Salad recipe from the February, 2007, Menu Minder



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