Thank you O Olive Oil....Pear and Spinach Salad with Blue Cheese and Pecans

This salad was the PERFECT choice to go with our Fried Oysters!

The other day, the door bell rang and the dogs went nuts.  I looked out the door and no one was there, but there was a huge box on the porch.  Oh how I love getting presents!!!  I was SO excited to open it, especially when I saw the O Olive Oil return address.  It was my prize from the eRecipeCards.com contest.  6 wonderful bottles of their Citrus Olive Oils.  Perfect, I was craving a yummy salad to go with our fried oysters.  Now,  I had to decide which oil to use.  So I took note what I had in the fridge and went to the O Olive Oil website and decide to try their recipe for Asian Pear and Baby Greens Salad with Blue Cheese and O Clementine Olive Oil and O California White Balsamic.

I just had to make a couple of modifications.

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I did not have Asian Pears, but I did have some Barlett Pears that needed to be used.  So I

whisked together 4 tablespoons O Clementine Olive Oil, 2 tablespoons white balsamic,  a little salt and pepper and one pear, thinly sliced.  Wow, what a great idea, not only does it flavor the pears, but it kept them from browning while I prepared the salad.

I also did not have any baby greens, but I did have fresh spinach. 

So I tossed the spinach with the pears and the dressing and divided the salad among our plates.  I sprinkle each salad with some crumbled blue cheese and toasted pecans.  Oh it was the perfect combo!!!

Pear and Spinach Salad with Blue Cheese and Pecans
(print recipe)

4 tablespoons  O Clementine Olive Oil
2 tablespoons O California White Balsamic Vinegar
Good kosher salt and freshly ground pepper
6 cups fresh baby spinach leaves
3 pears, cored, and in medium thin slices
¾ cup pecans, toasted
½ cup crumbled blue cheese

Whisk O Clementine Olive Oil, O California White Balsamic, salt and pepper to blend. Add pears.

Place spinach leaves in a large bowl. Gently toss with pears and dressing. Divide greens among 6 salad plates. Top individual salads with blue cheese and pecans.