PERSIAN PEAR SPINACH SALAD
Fresh spinach layered with pear slices, fresh mushroom, dried cranberries and blueberries and sweet onion. Drizzled with a SWEET ESPRESSO FRUIT DRESSING designed to impress!
Serves as many as you want
fresh spinach
sliced pears – either fresh or canned
fresh sliced white button mushrooms
thinly sliced sweet onion
dried cranberries and blueberries
sliced almonds
fresh grind black pepper
fresh grind pink HIMALAYAN SALT
Arrange salad on plates. Drizzle dressing over all.
Sprinkle with fresh grind pink salt and black pepper
SWEET ESPRESSO FRUIT DRESSING
Makes about 3 cups
1 c. OAT MILK ORIGINAL by PACIFIC FOODS
1 c. apple cider
1/4 c. red wine vinegar
1/4 c. Balsamic vinegar
1/4 c. light brown sugar
1 T. TART CHERRY CONCENTRATE (ULTRA 5X) – I used DYNAMIC HEALTH brand
2 T. Bragg Liquid Aminos or soy sauce
1-1/2 t. guar gum powder
1 T. instant espresso – I used BUSTELLO brand
1 T. Bragg Nutritional Yeast Seasoning
1 t. smoked paprika
2 t. jarred minced garlic
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. ground allspice
1 t. salt
fresh grind black pepper to taste
1 t. liquid smoke
2 T. prepared yellow mustard
1/2, 15 oz. can sliced pears and 1/2 of the liquid in the can
In small saucepan combine OAT MILK, vinegars, sugar, cherry concentrate and Liquid Aminos. Turn heat to medium. Stir well.
Immediately add guar gum before the liquid gets too hot – just warm will do. Whisk rapidly till totally dissolved and liquid begins to thicken.
Add remaining ingredients, whisking after each addition to thoroughly incorporate.
Reduce heat to low and cook, uncovered, about 15 minutes to round out the flavors.
When cool enough, pack in covered container and refrigerate till cold.
It will thicken more after refrigeration.
When cold, place in blender container with pears and pear liquid then process till smooth. Adjust for salt and pepper.
CHEF DAVIES-TIGHT™ 