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Spinach, Pear and Green Bean Salad
with Riesling Dressing



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La Belle Cuisine


Spinach, Pear and Green Bean Salad
with Riesling Dressing
Bon Appétit
November 1998

Bon Appetit - One Year Subscription

1/2 cup diced peeled cored ripe Bartlett pear
6 tablespoons medium-dry Riesling
3 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1/2 cup vegetable oil
1/2 pound haricots verts or small
green beans, trimmed
6 cups (packed) baby spinach
leaves (about 6 ounces)
3 ripe Bartlett pears, quartered, cored,
cut into 1/4-inch-thick slices
3/4 cup crumbled blue cheese
3/4 cup walnuts, toasted

Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in
food processor until smooth. With machine still running, gradually add
vegetable oil through feed tube and blend mixture until smooth. Transfer
to bowl. Season dressing to taste with salt and pepper.
Cook green beans in large pot of boiling salted water until just tender
but still firm to bite. Drain well. Transfer beans to medium bowl filled
with ice water and cool thoroughly. Drain well. (Dressing and beans
can be prepared 1 day ahead. Cover separately and refrigerate.)
Toss green beans, spinach and sliced pears in large bowl with enough
Riesling dressing to coat. Divide salad among plates. Sprinkle with
crumbled blue cheese and toasted walnuts. Serves 6.

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