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Spinach, Pear and Green Bean
Salad
with Riesling Dressing
 
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expression of art,
one of the joys of civilized living…"
~ Dione Lucas
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La Belle Cuisine
Spinach, Pear and Green Bean Salad
with
Riesling
Dressing
Bon Appétit
 November 1998
Bon Appetit - One Year Subscription
1/2 cup diced peeled cored ripe Bartlett pear
6 tablespoons medium-dry Riesling
3 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1/2 cup vegetable oil
1/2 pound haricots verts or small
green beans, trimmed
6 cups (packed) baby spinach
leaves (about 6 ounces)
3 ripe Bartlett pears, quartered, cored,
cut into 1/4-inch-thick slices
3/4 cup crumbled blue cheese
3/4 cup walnuts, toasted
Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in
food processor until smooth. With machine still running, gradually add
vegetable
oil
through feed tube and blend mixture until smooth. Transfer
to bowl.
Season dressing to
taste with salt and pepper.
Cook green beans in large pot of boiling salted water until just tender
but still firm to bite. Drain well. Transfer beans to medium bowl filled
with ice water
and cool thoroughly. Drain well. (Dressing and beans
can be prepared 1 day ahead. Cover
separately and refrigerate.)
Toss green beans, spinach and sliced pears in large bowl with enough
Riesling dressing to coat. Divide salad among plates. Sprinkle with
crumbled blue cheese
and toasted walnuts. Serves 6.
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