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.
|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|
Shake the vinegar, honey, mustard, and oil in a jar until blended. Season with salt and pepper.
Place the spinach, endive, pears, and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.
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