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 ArizonaPhotography by Fran Gealer

December 31, 2002

Image may contain Plant Food Vegetable and Spinach

Recipe notes