Spinach, Pear, and Endive Salad

An ideal salad to serve alongside Asian-style duck or grilled meat.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Spinach, Pear, and Endive Salad

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    Ingredients

    2 tbsp red wine vinegar 7 oz. baby spinach leaves, washed and dried
    1 tbsp honey 2 Belgian endive, leaves separated, cut into bite-sized pieces
    1/2 tbsp Dijon mustard 2 firm, ripe pears, peeled and sliced
    1/3 cup plus 1 tbsp olive oil 3 shallots, finely sliced
    salt and freshly ground black pepper

    directions

    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Shake the vinegar, honey, mustard, and oil in a jar until blended. Season with salt and pepper.

    • 2

      Place the spinach, endive, pears, and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.

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