I was so excited when I finally saw pears in our market a couple weeks ago.  Visions of them sitting on our counter raced through my mind, as the possibilities are endless.  I love pears simply by themselves, baked, and in savory salads.

One of my favorite recipes is this seasonal Fall salad, made with fresh spinach, pears, blue cheese, and a rich balsamic dressing.  The crisp pears go really well with the creamy cheese, and the tangy dressing.  In fact, one of my favorite afternoon snacks, lately, has been a pear cut in half, with sprinkles of blue cheese, and a mere drizzle of balsamic.  For this recipe be sure to use a very good quality olive oil and balsamic vinegar, it will make all the difference of an ordinary everyday salad or a salad with WOW power.

I served this salad with with a braised beef short rib stew that literally screamed Fall, as it was slowly braised in pumpkin ale, and had big, caramelized chunks of kabocha pumpkin gently stirred throughout.  Both recipes are fantastic, and we are encouraging you to give them a try this Fall.


Recipe: Fall Pear and Spinach Salad
*serves 2
  • 2 cups fresh spinach, cleaned, and patted dry
  • 1 small ripe but slightly firm pear, cut into slices
  • blue cheese, add as much as you like, depending on taste;  we add a lot
  • 1/4 cup good quality olive oil
  • 1/8 cup balsamic vinegar
  • kosher salt, to taste
  • fresh cracked black pepper, to taste
In a small glass jar, add the olive oil and vinegar;  shake.
In a bowl, add the spinach, pears, and blue cheese, and gently toss.
Drizzle in the dressing, and gently toss.


Recipe:  Braised Beef Short Rib and Kabocha Pumpkin Stew
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