• Looking for a salad that will really make  you a wonderful Hostess – here we are!

 

• 2 Bartlett pears, ripe but still firm
• 1 tsp. olive oil
• 1 tsp. honey
• 1/2 tsp. dry mustard
• pinch of salt
• pinch of freshly ground pepper
• 1/4 medium red onion, thinly sliced in rings
• 2 heads of baby spinach,  stems removed
• 1 /2 bunch watercress, stems removed
• 1/4 lb. Roquefort cheese, crumbled
• 1 1/2 tsp. fig balsamic vinegar

Cut pears in quarters and peel, core and cut each quarter in 1 inch pieces and place in a bowl. Set aside.

Whisk together the olive oil, honey, dry mustard, salt and pepper until combined. Carefully toss with the pears.

Place a medium fry pan over a medium heat and add the pears and onions, cooking until the pears a golden brown and the onions are slightly wilted. (approximately 3 minutes).

Transfer the pears, onions, and any juices in a bowl. Add the spinach, watercress, cheese, fig balsamic vinegar and gently toss.

Serve this warm with a crusty roll, glass of the grape and what a wonderful beginning to a special dinner.