Number three from Mark Bittman’s 10 Pear Salad Recipes: Spinach and Apple. This fruit-filled salad was such a great blend of flavors, it made me wonder why I don’t make salads at home more often. I ate this for lunch, then dinner, then packed it again for lunch the next day: I couldn’t get enough. It’s a simple salad, with a typical dark greens + fruit + vinaigrette combination, but the fresh rosemary and the blend of fresh fruits make it a standout.
I made this salad with Concorde pears (which will make any salad a winner, in my opinion) and Macintosh apples. The sweet, crisp texture of the pears blended perfectly with the softer, mellower Macintosh. Dressed with a tangy vinaigrette, fresh rosemary, and raisins, this salad is simply satisfying.