Pear Salad

This is so delicious and great when you really want to impress. It is a beautiful and eatable center piece. It is so flavorful, but light and simple. And pretty easy to put together. I have to thank my Mother-in-law for this one! I like a lot of nuts and cheese in mine, but you can change yours to your taste.


POIRE SALADE

4 Ripe Bosc Pears
3 C Fresh Spinach leaves
1/2 C Gorgonzola Cheese
1/2 C Carmelized Pecans Chopped
3 tbsp Raspberry Vinaigrette

Wash each pear very gently. Cut pear into 3 sections, the first the top with the stem (for looks), the middle and the bottom. On the middle and bottom section I used a knife to cut a circle in the center to remove the core, but save the outer body of the pear. This also allows more space for the salad to fill. On the bottom section I cut about 1/4 inch off the rounded bottom to help it stand up on the plate. Wash spinach and rough chop, the toss with cheese, pecans and dressing. Place the bottom layer of the pear on your plate and fill with salad mixture. Be generous, let the salad come over the sides a bit so that when you place the middle piece on top it has something to rest on and the greens are poking thru. Continue the same for the middle and then put the top on. The whole thing is eatable except the stem! You can chill in fridge up to 30 min before serving.