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