Spinach and Pear Salad With Sherry and Stilton

Submitted by juniperwoman

"This sounds like the perfect salad for cool autumn nights. I can't wait to try it! I found it on the Sunset Magazine website."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 6

ingredients

• 177.44 ml hazelnuts
• 78.78 ml sherry wine vinegar or 78.78 ml cider vinegar
• 78.78 ml hazelnuts or 78.78 ml salad oil
• 14.79 ml Dijon mustard
• 3 pears, rinsed (8 oz. each, should be very firm but ripe)
• 3784.0 ml baby spinach leaves, rinsed and crisped (1 lb.)
• 236.59 ml crumbled Stilton cheese (6 oz.) or 236.59 ml gorgonzola (6 oz.)
• salt and pepper

directions

1. In a 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, 5 to 10 minutes. Pour onto a towel and let stand until cool enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts from towel and reserve; discard skins. Coarsely chop nuts.
2. In a large bowl, whisk vinegar, oil, and mustard to blend. Cut pears lengthwise into quarters and core; cut quarters lengthwise into thin slices. Drop slices into bowl and mix to coat with dressing. Add spinach and mix gently. Sprinkle with cheese and toasted nuts and mix gently. Add salt and pepper to taste.