Spinach Salad with Duck and Pears
Spinach Salad with Duck and Pears
Submitted by Blu, Glen Arbor
Salads
Ingredients
- 1 pound baby spinach, washed
- 4 oz red onion, julienned
- 4 oz blue cheese, crumbled
- 4 oz walnuts, toasted
- 8-12 oz shredded duck confit (or substitute cooked bacon or roasted pork)
- 2 d'Anjou, Bosc or Asian pears, thinly sliced
- 1/2 cup Fustini's Basil Crush olive oil
- 1/4 cup Fusitni's West Michigan Blueberry balsamic
Directions
- Toss spinach, onion, blue cheese, walnuts, duck confit and pears in a large bowl. Drizzle in olive oil and balsamic. Toss again to coat and serve.
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