The beauty of this salad lies in the fact that you can prepare the fruit mixture ahead, then assemble the salad quickly at the last minute. The juices of the cooked fruit mingle with the vinegar for a simple, sensational dressing.
Ingredients
2 medium Granny Smith or Gala apples, thinly sliced
2 medium Bosc or Bartlett pears, thinly sliced
¼ cup unsweetened cranberry juice
2 tablespoons light brown sugar
4 cups baby spinach leaves
2 tablespoons crumbled Gorgonzola cheese
3 tablespoons walnut halves, dry-roasted
3 tablespoons raspberry vinegar or red-wine vinegar
¼ teaspoon pepper
Preparation
1. In a medium saucepan, bring the apples, pears, cranberry juice and brown sugar to a simmer over medium-high heat. Reduce heat and simmer, covered, for 5–6 minutes or until the fruit is tender. Transfer the fruit with juices to a medium bowl and let cool for 5–10 minutes.
2. To assemble the salad, put the spinach into a large bowl or on a platter. Spoon the fruit mixture with juices over the spinach. Sprinkle with the Gorgonzola cheese, walnuts, raspberry vinegar and pepper.
Serves 6
