Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Saturday, June 19, 2010

Caramelized Pear and Pecan Spinach Salad

I saw this recipe on Grill it with Bobby Flay (who is one of my favourite chefs!). I tried it, and then, changed it up a little bit - try it and see how great it is during your next bar be cue! It is easy, but, very impressive!

Rum Pair Spinach Salad

1 large pear, sliced

¼ cup of butter

pinch of cinnamon

a hand full of brown sugar

salt and pepper

½ cup of rum

pecan halves (as many or an little as you’d like)

6 cups or so of baby spinach, washed and dried

12 cup feta cheese, crumbled

½ cup Olive oil

2 Tblsp Balsamic vinegar

1 Tbls Lemon juice

Place the pear slices, cinnamon, sugar and salt and pepper in a pan and turn the heat on to med-low. Once the butter begins to melt, stir the pears around gently and cook until they just begin to caramelize. Add the pecans. Once the pears and pecans start to become golden brown, add the rum – be careful!!! The rum will flame up (most times). Once the flames (if any) have subsided, turn the pear mixture off – if there are no flames, just let the rum cook out for about a minute or so. Set this mixture aside to cool.

Put the spinach in a salad bowl. Top with the cooled pear and pecan mixture. In a small bown, whisk together the olive oil balsamic vinegar and lemon juice. Top the salad with the dressing and serve.


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