Bartlett Pear and Green Bean Salad
A crisp spinach salad with blanched green beans, sliced Bartlett pears, honey-roasted nuts, and a tangy white balsamic finish.
Prep 10 min · Cook 15 min · Total 29 min · Makes 2 servings
Ingredients
- 2 to 3 cups of green beans
- 2 Bartlett pears
- 4 tablespoons of honey-roasted pecans
- 2 to 3 cups of washed and dried spinach leaves
- 1 teaspoon of salt
- 4 to 5 tablespoons of white balsamic vinegar
- 1/4 teaspoon black pepper
Directions
- Wash the green beans and break off the ends. Bring a pot of water to a boil, stirring in the salt as it heats. Cook the green beans for 3 to 5 minutes, then try one to check the texture. Drain them, immediately transfer them to cold water for 3 to 5 minutes, and allow them to cool.
- Divide the spinach between 2 plates. Slice the pears thinly, then lay the slices in a fan shape on both plates. Scatter the green beans and nuts over the top.
- Spoon the white balsamic vinegar over the salads. Finish with a light sprinkle of pepper to taste.