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Spinach, Pear, and Endive Salad Recipe-987

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An ideal salad to serve alongside Asian-style duck or grilled meat.

Yield: 6 servings
Prep time: 10 Mins


For the vinaigrette:

  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • ½ tbsp Dijon mustard
  • 1/3 cup plus 1 tbsp olive oil
  • Salt and freshly ground black pepper

  • 7 oz (200g) baby spinach leaves, washed and dried
  • 2 Belgian endive, leaves separated, cut into bite-sized pieces
  • 2 firm, ripe pears, peeled and sliced
  • 3 shallots, finely sliced


1. Shake the vinegar, honey, mustard, and oil in a jar until blended. Season with salt and pepper.

2. Place the spinach, endive, pears, and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

210kcal (10%)
132mg (13%)
24mg (40%)
348mcg RAE (12%)
0mg (0%)
367mg (15%)
2g (10%)
14g (22%)
3mg (15%)

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