Pear, Pecan and Spinach Salad with Damson Vinaigrette

This Pear, Pecan and Spinach Salad surprised me. I’m not usually a fan of salads that are made just with spinach, but this one has me hooked.

I originally made this salad with Balsamic vinegar, however a few years ago our friend Naomi sent us a selection of beautiful infused oils and vinegars to try. I used her Damson vinegar in this salad and it made it extra special. Damsons are a plum introduced to England by the Romans, and brought to the United States by settlers before the American Revolution. They are a bit tart for eating, but they make gorgeous jams, jellies, brandies and vinegars. I still make this salad with Balsamic vinegar if I don’t have the Damson variety to hand.

I used a bag of pre-washed spinach for this salad but if you are less lazy than I am you can buy it loose and wash it yourself.

1 medium bag (about 8 to 9 ounces, or 3 or 4 cups) of washed spinach
2 ripe pears (green or red skinned), do not peel
½ to ¾ cup pecans
3 tablespoons walnut oil
2 tablespoons Damson  or Balsamic vinegar
1 teaspoon runny (liquid) honey

Put the walnut oil, vinegar and honey in a shaker or clean jam jar with a lid, and shake the ingredients all together.

Slice the pears in quarters (do not peel) and remove the stem and seeds. Slice each of the quarters in three to four long pieces. Place them in a salad bowl with the spinach and the pecans and toss together. Drizzle the dressing over the top and then gently toss the salad. Serve immediately.