Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans

Crisp Asian pears, tangy blue cheese, and bitter greens are the star ingredients in this wilted spinach salad.

• 1 shallot, thinly sliced (¼ cup)
• 1½ Tbs. pear vinegar or unfiltered apple cider vinegar
• 6 cups spinach leaves, trimmed
• 1½ cups torn frisée, escarole, or radicchio
• 1 Asian pear, thinly sliced
• ¼ cup toasted pecan pieces
• 3 Tbs. crumbled blue cheese, divided
• 2 Tbs. olive oil

1. Bring small pot of water to a boil. Add shallot, and blanch 20 seconds. Drain, and toss with vinegar in serving bowl. Add spinach, frisée, pear, pecans, and 2 Tbs. cheese; toss to combine.

2. Heat oil in small skillet until very hot. Pour over salad, and toss with tongs to wilt greens. Sprinkle remaining 1 Tbs. cheese over salad.

Recipe