Spinach and Pear Salad with Lamb
- Comments()
Everyday Food, April 2011
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
- 4 lamb shoulder chops (3/4 inch thick; about 1 1/2 pounds total)
- 5 ounces baby spinach (or curly or flat leaf, trimmed), washed
- 2 small ripe pears (or 1 large), such as Anjou, thinly sliced lengthwise
Directions
-
In a small bowl, whisk together lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside.
-
In a large skillet, heat 1 tablespoon oil over medium-high. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once. Transfer to a work surface and loosely tent with foil. Let rest 5 minutes, then cut away from bone and thinly slice.
-
In a large bowl, toss together spinach and pears. Divide among four plates, top with lamb, and drizzle with dressing.
This salad has become one of my favorite fall salads. It is so healthy and easy to make. Love it.