Baby Spinach Greens With Grilled Pears and Caramalized Onion Dressing


Of course this time of year just about any spring greens from the market will be great, but baby spinach is something I always have on hand.
Where it’s not exactly your throw it together tossed salad, the onions are pretty much low maintenance to caramelize and this dressing is worth the wait.


CARAMELIZED ONION DRESSING

1 Onion, thinly sliced
1/4 Cup + 2 Tablespoons Olive Oil, divided
Pinch Salt
2 Tablespoons Balsamic Vinegar
1/4 Cup Water
1 1/2 Tablespoons Maple Syrup

Turn heat to medium. Add 2 tablespoons of the olive oil and sliced onion to a sauté pan. Once they begin to sizzle, reduce the heat to medium-low, toss and add salt.
Continue to cook, stirring occasionally, until onions are soft, sticky and golden; 20-30 minutes.
Add the balsamic vinegar and reduce slightly, about 3 minutes.
Remove from heat and cool.
Add onions along with the remaining 1/4 cup of olive oil, maple syrup and water to a blender or a food processor and blend until smooth. (If your onion was large and you find that the mixture is too thick for your liking, you can add more water about 1 tablespoon at a time to thin.)
Taste and add additional salt if desired.
Serve from a squirt bottle, if you have one

Preheat the grill to medium.
Slice 2 bartlett pears into wedges and lay onto the grill, cooking for about 1 minute.
For the fancy-schmancy grill marks, rotate the pear slices 1 quarter turn, cooking for another minute.
Flip and repeat for the other side. Pears should be hot but not cooked through.
Toss greens, adding a handful of walnuts and dried cranberries. Top with the grilled pears and drizzle over prepared dressing.

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~ by Dayna on June 1, 2008.

4 Responses to “Baby Spinach Greens With Grilled Pears and Caramalized Onion Dressing”

  1. That’s a terrific photograph of a delicious and unquestionably nutritious and healthy meal. I’m with you on baby spinach. Spinach needs to be a part of everyone’s daily diet. It would make the world a happier and healthier place.

  2. I couldn’t imagine NOT having baby spinach on hand either – it’s fabulous!! Speaking of fabulous, I ADORE the pairing of caramelized onions and grilled pears in your salad – so divine!

  3. That flavor combo sounds really nice and complex.

  4. This recipe was Vegan Digest’s recipe of the day on Nov 7th. I picked up some pears at the store yesterday and while I didn’t make the salad, I just loved he idea of grilling pears and had to give it a try. I actually used a vegetable grilling basket and chopped the pears into chunks. Yum! A great dessert and almost a carmelized flavor. Thanks for the idea!

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