Ingredients

The following ingredients have 4 Servings
  • 3/4 cup walnut halves
  • 1/4 cup sour cream
  • 2 Tbs. mayonnaise
  • 2 Tbs. walnut oil
  • 2 tsp. red wine vinegar
  • 1 tsp. Worcestershire sauce
  • Dash of hot-pepper sauce
  • Pinch of freshly ground pepper
  • 6 oz. baby spinach
  • 4 pears, such as Bosc or Anjou, peeled, halved, cored and cut into thin wedges
  • 2 oz. blue cheese, crumbled

Instruction

  • <b>Toast the walnuts</b>
  • Preheat an oven to 350°F.
  • Spread the walnuts on a baking sheet and toast, stirring occasionally, until aromatic, 8 to 10 minutes; do not let them brown.
  • <b>Make the dressing</b>
  • Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, walnut oil, vinegar, Worcestershire sauce, hot-pepper sauce and pepper until smooth.
  • <b>Assemble the salad</b>
  • Add the spinach, pears and walnuts to the dressing and toss to coat evenly. Arrange on plates or in bowls, sprinkle with the cheese and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).