27 June 2011

SPINACH & PEAR SALAD WITH HONEY SESAME DRESSING

Here’s a lovely salad with a honey dressing to serve as a light entrée or to accompany grilled meat or fish.

• 4 slices bacon, rind removed
• 2 large pears, cored and sliced
• 1 lemon, juice only
• 4 cups tender young spinach leaves
• 1 small bulb fennel, finely sliced
• 5 spring onions, finely sliced
• 4 tbsps roughly chopped parsley
• For the dressing; 5 tbsps extra virgin olive oil, 2 tbsps runny floral honey, 2 tbsps lemon juice, 2 tbsps orange juice, 2 tbsps Dijon mustard, 2 tbsps toasted sesame seeds, Salt and freshly ground black pepper

Grill or fry the bacon until it is crisp. Drain on a paper towel, then cut into smaller pieces. Prepare the pears, carefully coating them in lemon juice to prevent them turning brown. Wash the spinach leaves by soaking in cold water for 15 minutes, so all the dirt sinks to the bottom of the sink. Remove carefully and cut away any tough stalks. Tear large leaves into smaller bite-sized pieces. Shake well to ensure the leaves are dry. Place the spinach in a bowl with the bacon, pear segments, sliced fennel, spring onions and parsley. To make the dressing place all the ingredients together in a screw-top jar and blend well together. Toss the salad with enough dressing to lightly coat the leaves. Serves 4 as an entrée.
* Wine match; a fruity riesling * Recipe f0r Listener by Lauraine Jacobs * Photo: Elizabeth Clarkson