Miso—rather than oil—lends body and flavor to the dressing.
Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons vegetable broth
1 1/2 tablespoons minced shallots
2 teaspoons white miso (fermented soybean paste)*
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
4 teaspoons coarsely chopped toasted pecans
2 ripe pears, unpeeled, cored, thinly sliced
1/4 cup crumbled blue cheese
Preparation
Step 1
Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
Step 2
Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
Step 3
*Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.
Nutrition Per Serving
Per serving: calories
82; total fat
4 g; saturated fat
2 g; cholesterol
6 mg
#### Nutritional analysis provided by Bon Appétit
