Tuesday, June 25, 2013

Everything's Better With Bacon: Pear and Spinach Salad

We're just getting started on a long, hot summer, so here's another salad recipe that keeps the heat out of the kitchen during the hottest part of the day. Make-ahead salads are great when you've had all the energy sucked out of you by just such a hot day. Enjoy with a nice, long glass of iced tea, or some other icy beverage.

Pear and Spinach Salad

for the dressing:
3 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 cup (4 ounces) very fine olive oil

Whisk together the honey, lemon juice, apple cider vinegar and mustard. In a thin stream, whisk in the olive oil until all of it is incorporated and the dressing emulsified. Season with a little salt and pepper, cover, and refrigerate. 

for the salad:
2 quarts fresh baby spinach
1 pound chilled Bartlett pears, pealed and sliced lengthwise -or- a chilled 16 ounce can of pear halves, sliced, drained
a chilled 8 ounce can of crushed pineapple, drained
12 ounces of smoked bacon, fried crisp, drained, blotted with paper towels, and either chopped or broken into bits.

Arrange the spinach on a large platter. Top evenly with the fruit, then sprinkle all over with the bacon. Drizzle the dressing over all. 

Makes 8 to 10 side salad servings, or 4-5 entree servings.

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