The date syrup, pear and walnuts enrich this simple,sweet salad.
2 cups baby spinach
1 bosc pear
1 Tablespoon “silan” (date syrup)
2 Tablespoons balsamic vinegar
4 Tablespoons EVOO (Extra Virgin Olive Oil)
pinch sea salt
2 Tablespoons walnuts, dry roasted
black pepper (optional)
Process Wash the spinach well and cut any long stems.
Dry the spinach in a salad spinner and place in small individual bowls.
Slice the pear in half, lengthwise. Cut thin crescent shapes by placing the pear on its flat side and slicing it, as shown.
Cut the crescents in half. Arrange the pear slices around the spinach, creating a bed.
Top with walnuts. Make the dressing: place the silan and balsamic vinegar in a small bowl;
whisk them together.
Add the olive oil
and whisk. Drizzle dressing over salad and serve.
©Nancy Wolfson-Moche 2013