Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

You can always substitute bone-in pork chops for the lamb in this dish.

Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This salad has become one of my favorite fall salads. It is so healthy and easy to make. Love it.