FiX: 10-15 minutes
GOODS:
2 fresh PEARS
1 bag fresh BABY SPiNACH
1 cup lightly toasted, sweetened WALNUTS*
1/2 cup of crumbled BLEU CHEESE
1 tbs. EXTRA ViRGiN OLiVE OiL
CRACKED BLACK PEPPER
1 pinch SEA SALT
1/4 MEYER LEMON
TOASTED, SWEETENED WALNUTS: to toast, sweetened up your own walnuts. drizzle a touch of OLiVE OiL into a frying pan. set heat to medium. toss in a cup of RAW WALNUTS. sprinkle in a tablespoon of RAW SUGAR and a pinch of SEA SALT. keep an eye they toast up in just a few minutes. let cool before using.
TACKLE:
chef’s knife
chop board
salad serving tongs
salad bowl
GO: grab a good size salad bowl and drop a bag of fresh, washed BABY SPiNACH in. slice up and toss in the PEARS. give a good squeeze of a 1/4 MEYER LEMON. sprinkle in the BLEU CHEESE and toasted WALNUTS. give a small pinch of SEA SALT and 5 rounds (1/8 tsp.) of CRACKED BLACK PEPPER. give a good squeeze of a 1/2 of MEYER LEMON.
ASSEMBLAGE: just before serving… drizzle in your EXTRA ViRGiN OLiVE OiL and lightly toss.
FEEDS: this fresh, bright salad makes a tasty side dish for 4.
