Spinach, Pear and Green Bean Salad with Riesling Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 cup vegetable oil
- 1 teaspoon dijon mustard
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped shallot
- 3/4 cup crumbled blue cheese
- Carbohydrate 22 g(7%)
- Cholesterol 13 mg(4%)
- Fat 26 g(40%)
- Fiber 5 g(21%)
- Protein 6 g(12%)
- Saturated Fat 5 g(23%)
- Sodium 229 mg(10%)
- Calories 347
Preparation 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.
Preparation 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.
