Presented on a festive plate, this salad tastes as good as it looks.
Serves 6
2 ripe, but still firm pears (we like a mix of red and green varieties)
1 bag baby spinach(10 ounces)
2 cups crumbled feta
Pomegranate seeds
Pepita seeds, lightly toasted
Core and thinly slice pears, set aside. Layer individual plates with spinach. Fan out pear slices and top with feta. Sprinkle salad with pomegranate seeds. Top with a champagne vinaigrette that won’t overpower the salad.
CHAMPAGNE VINAIGRETTE
Makes 1 cup
1 cup champagne vinegar
3 tablespoons avocado oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon sea salt
Whisk together ingredients, adjust seasonings as needed and refrigerate until service.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
