Arugula and Spinach Salad With Pears
Is there a cook alive who doesn’t love lemon?
One squeeze and it elevates a thyme vinaigrette, transforming a fall salad.
Lemon curd captures the essence of the fruit, the intense combination of zest and juice brightening a rich base made with eggs and butter. It’s a simple formula--but nothing else packs the same silky punch, whether the lemon curd is spread on pound cake, scones or muffins, or folded into whipped-cream toppings and vanilla puddings.
And for those who really worship lemon there’s the Baked Alaska Lemon, a light dessert that uses the lemon shell as a container for lemon sorbet and is topped with swirl of meringue. It’s a refreshing conclusion to a meal, quick and easy and make-ahead.
Looks great too.
Place the honey, lemon juice, shallot, oil, thyme, salt and pepper to taste in a small dish. Stir well. (This can be made several hours ahead and kept at room temperature.)
To serve, toss the pear slices in 1 tablespoon of the vinaigrette; set aside. Place the arugula and spinach in a large bowl. Add the remaining vinaigrette to the bowl. Gently toss until the leaves are coated. Add all but 2 tablespoons of the cheese. Toss to mix. Taste; adjust the seasoning. Divide the salad among 4 chilled plates; mound attractively. Arrange the pear slices on the greens and sprinkle with the remaining cheese. Serve immediately.
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