Spinach and Pear Salad with Rosemary Vinaigrette

Name: Spinach and Pear Salad with Rosemary Vinaigrette
Yield: 4 Servings
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons rice vinegar; 2 tablespoons vegetable broth; 1 1/2 tablespoons minced shallots; 2 teaspoons white miso (fermented soybean paste)*; 1 tablespoon chopped fresh parsley; 1 1/2 teaspoons chopped fresh rosemary; 4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag); 4 teaspoons coarsely chopped toasted pecans; 2 ripe pears, unpeeled, cored, thinly sliced; 1/4 cup crumbled blue cheese

By Chef Scott Uehlein of Canyon Ranch Spa in Tuscon ArizonaPhotographer Fran Gealer

December 31, 2002

Image may contain Plant Food Vegetable and Spinach

Recipe notes