Ingredients
Garlic Vinaigrette Dressing:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
Salad:
1-pound bags fresh spinach
3/4 cup sliced toasted almonds
3/4 cup pitted sliced kalamata olives
3 red pears, cored and seeded
juice and zest of 1 lemon
2 4-ounce packages crumbled feta cheese
2 cloves garlic, minced
pinch salt
pinch white pepper
shaved Parmesan cheese
croutons
Preparation
Dressing: Mix the balsamic vinegar, extra virgin olive oil, garlic, basil, marjoram, and cumin in a cruet or covered bowl. Reserve. Salad: Trim the spinach leaves of the stems and rinse them of sand. Drain as much of the water off as possible. Cut or tear the spinach leaves into bite size pieces and put them in a large salad bowl. Toast the nuts lightly in a small skillet, allow to cool slightly, and add them to the spinach. Slice the olives and make sure there are no pits. Add the olives to the salad mixture. Core and seed the pears. Do not peel the pears. Cut them into small cubes. Sprinkle them with the juice and zest of 1 lemon and add them to the salad mixture. Crumble the blue cheese and add it to the salad mixture. Just as you are ready to serve, pour the dressing over the salad, or serve salad in individual bowls and allow guests to take their own. Serve with shaved Parmesan cheese and croutons.
