BARTLETT PEAR – SPINACH SALAD WITH GRILLED CHICKEN
Blue Cheese Croutons
3 slices bread, cut into 1/2-inch cubes (about 3 cups)
2 tbsp butter
2 tbsp Stilton blue cheese OR other blue cheese
2 tbsp minced shallot (about 1 small)
2 tbsp rice wine vinegar
1 tbsp country-style Dijon mustard
1/4 tsp salt
1 tsp fresh ground black pepper
3/4 cup olive oil
6 oz. baby spinach OR torn spinach leaves
2 fresh, sliced Bartlett Pears
1/2 cup walnuts, toasted
3 oz. Stilton blue cheese croutons
3/4 cup whole grain mustard vinaigrette
4 grilled boneless chicken breasts sliced into strips
To prepare croutons: place cubed bread in a bowl. Over medium heat, melt butter and cheese, stirring constantly. Pour cheese over cubed bread, toss thoroughly. Place bread on baking sheet; bake at 350 degrees until golden brown. Set aside to cool.
To prepare vinaigrette: combine shallot, vinegar, pepper, salt, and mustard in a small bowl, whisk in oil.
To prepare salad: toss spinach, pears, walnuts and croutons in a large bowl. Add vinaigrette and toss gently. Line platter or 4 individual plates with salad. Top with sliced chicken.