Ingredients

• Vinaigrette:
• 1/2 C peeled ripe pear, chopped
• 6 TB dry white wine , I used Oliver Winery's Pinot Grigio
• 3 TB fresh lemon juice
• 1 large shallot, chopped
• 1 clove garlic, chopped
• 1 tsp Dijon Mustard
• 1/2 salad oil, something light
• salt/pepper to taste
• Salad Base:
• 1/2 lb of fresh green beans, trimmed
• 6 C of packed baby spinach leaves
• 3 ripe pears, such as Bartlett or Red, sliced thin
• 3/4 to 1 C of crumbled bleu cheese
• 3/4 C toasted walnuts (optional)

Instructions

1. In a small food processor or blender, puree all vinaigrette ingredients until smooth.
2. Transfer to serving bowl and season if needed.
3. Season if needed.
4. Blanch beans in boiling water until firm to the bite.
5. Drain and add to a bowl of cold water to retain crispness and color.
6. Drain well.
7. Toss green beans,spinach, pears with enough dressing to coat.
8. Add in the bleu cheese and walnuts.
9. Serve immediately.