Spinach, Pear and Green Bean Salad with Riesling Dr

Name: Spinach, Pear and Green Bean Salad with Riesling Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup diced peeled cored ripe Bartlett pear; 6 tablespoons medium-dry Riesling; 3 tablespoons fresh lemon juice; 1 tablespoon chopped shallot; 1 teaspoon Dijon mustard; 1/2 cup vegetable oil; 1/2 pound haricots verts or small green beans, trimmed; 6 cups (packed) baby spinach leaves (about 6 ounces); 3 ripe Bartlett pears, quartered, cored, cut into 1/4-inch-thick slices; 3/4 cup crumbled blue cheese; 3/4 cup walnuts, toasted

Servings: persons

1/2 cup diced peeled cored ripe Bartlett pear
6 tablespoons medium-dry Riesling
3 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1/2 cup vegetable oil
1/2 pound haricots verts or small green beans, trimmed
6 cups (packed) baby spinach leaves (about 6 ounces)
3 ripe Bartlett pears, quartered, cored, cut into 1/4-inch-thick slices
3/4 cup crumbled blue cheese
3/4 cup walnuts, toasted

1
Puree diced pear, Riesling, lemon juice, shallot and Dijon mustard in food processor until smooth.
2
With machine still running, gradually add vegetable oil through feed tube and blend mixture until smooth.
3
Transfer to bowl.
4
Season dressing to taste with salt and pepper.
5
Cook green beans in large pot of boiling salted water until just tender but still firm to bite.
6
Drain well.
7
Transfer beans to medium bowl filled with ice water and cool thoroughly.
8
Drain well.
9
(Dressing and beans can be prepared 1 day ahead.
10
Cover separately and refrigerate.)
11
Toss green beans, spinach and sliced pears in large bowl with enough Riesling dressing to coat.
12
Divide salad among plates.
13
Sprinkle with crumbled blue cheese and toasted walnuts.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup diced peeled cored ripe Bartlett pear, 6 tablespoons medium-dry Riesling, 3 tablespoons fresh lemon juice, 1 tablespoon chopped shallot, and more.

Yes, Spinach, Pear and Green Bean Salad with Riesling Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach, Pear and Green Bean Salad with Riesling Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions