Harvest Salad Ingredients2 red pears, chopped
1 Tablespoon lemon juice
¾ cup dried apricots, cut into thin strips
¾ cup dried figs, cut into thin strips
½ cup golden raisins
1 small purple onion, thinly sliced
1 cup diced jimaca
1 (6 ounce) package fresh spinach leaves (may substitute mixed greens when there is a FDA ban on spinach)
½ cup coarsely chopped walnuts or pecans, toasted
1 (4 ounce) package crumbled Gorgonzola cheese
Cider Vinaigrette Ingredients
3 Tablespoons cider vinegar
1 garlic clove, pressed
1 teaspoon Dijon mustard
½ teaspoon sugar
1/3 cup olive oil
---------
For the Harvest Salad, toss together chopped pear and lemon juice in a medium bowl.
Add apricots and next 5 ingredients, tossing well. Cover and chill 1 hour or overnight.
Arrange spinach on individual plates; top evenly with pear mixture. Sprinkle salad with walnuts and cheese.
For the Vinaigrette, whisk together first 4 ingredients; gradually whisk in oil until blended.
Makes 6 servings.
Source: Southern Living 1999 Annual Recipes