Lamb & Pear Spinach Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 ounces fresh spinach leaves
• 3 medium pears, cored and sliced (or try apples or grapes)
• 2 lbs boneless lamb fillets (tenderloin cut into chops or country-style "ribs")
• 3 scallions, sliced (or try red or onion separated into rings)
• 1/2 cup blue cheese, crumbled (or try feta or 1 oz brie, in wedges)
• 1/4 cup walnuts (or try pecans or slivered almonds)
• 1/2 cup olive oil
• 1/2 cup wine vinegar
• 2 tablespoons sugar
• 1 teaspoon celery seed
• 1 tablespoon deli style mustard (or try spicy brown or dijon)
• salt and pepper, to taste

Recipe

• 1 mix up the mustard dressing in a screw top jar. shake well.
• 2 pour half of it over the ribs in a shallow bowl to marinate.
• 3 if the walnut pieces are large, break them up a bit. to roast them, place them in a glass bowl and microwave for one minute three separate times, letting them rest and cool in between each minute.
• 4 meanwhile, slice the scallions and pears. divide the spinach among 6 plates. arrange pear slices on spinach and sprinkle with scallions, cheese, and nuts.
• 5 preheat the broiler. cook the ribs 14 minutes, turning them over halfway through the cooking time.
• 6 when the ribs are cooked, cut them into thin slices and arrange on top of the salad.
• 7 serve with the remaining mustard dressing.