Recipe: Spinach & Honeyed Pear Salad with Mustard Dressing
Whip up this pretty winter salad in a flash.
Words & recipe: Ruth Pretty Styling & photo: Carolyn Robertson
3 pears, quartered and cored
⅓ cup honey, slightly warmed
finely grated zest and juice of 2 lemons
180g spinach, stems removed, washed and dried
Mustard Dressing (recipe below)
Heat the oven to 180°C and lightly grease a low-sided roasting tray. Cut each pear quarter into 2 or 3 wedges. Put the pears on the tray and add the honey, lemon zest and juice. Toss together until all the slices are well-coated. Spread out the pear slices on the tray, then roast for 10-15 minutes or until nearly soft. Remove the pears (and any residual juices) from the tray while still hot.
Arrange the pears and their juices on a platter and intersperse them with spinach leaves. Drain some red onion from the Mustard Dressing (below) and scatter over the salad. Serve the salad with dressing on the side.
Cook’s tip: Use mature spinach leaves rather than baby ones — they have more flavour and don’t wilt.
Macerate 1 small, finely chopped red onion in 1 tablespoon lemon juice, 3 tablespoons white wine vinegar and ½ teaspoon flaky salt for 10 minutes. Add 1 tablespoon wholegrain mustard and 1 tablespoon dijon mustard, then slowly whisk in 125ml olive oil. Season to taste.