Salads are beautifully seasonal. During the summer months, salads are fanciful celebrations of über-fresh produce. We adorn perfectly ripe heirloom tomatoes with a touch of this herb or that, and just a drizzle of fruity olive oil. In the fall, we turn our attention to roasted root vegetables, reveling in the complex, earthy characteristics that make them so inviting as the weather cools.
And when winter rolls around, salads can even be warm.
This salad is an exercise in calculated contrast between textures and tastes. Slightly cooked pears give up just a hint of their crunch while pecans add substance. Together, they sit on a bed of barely wilted spinach coated in a mouthwatering, sweet-tangy dressing of caramelized shallots, brown sugar, and balsamic vinegar. A hint of blue cheese adds an unnecessary, but much appreciated level of extravagance with its almost creamy texture and elusive flavor.
