Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans

• 1 shallot, thinly sliced ( 1/4 cup)
• 1 1/2 Tbs. pear vinegar or unfiltered apple cider vinegar
• 6 cups spinach leaves, trimmed
• 1 1/2 cups torn frisee, escarole, or radicchio
• 1 Asian pear, thinly sliced
• 1/4 cup toasted pecan pieces
• 3 Tbs. crumbled blue cheese, divided
• 2 Tbs. olive oil

1. Bring small pot of water to a boil.
2. Add shallot, and blanch 20 seconds.
3. Drain, and toss with vinegar in serving bowl.
4. Add spinach, frisee, pear, pecans, and 2 Tbs.
5. cheese; toss to combine.
6. Heat oil in small skillet until very hot.
7. Pour over salad, and toss with tongs to wilt greens.
8. Sprinkle remaining 1 Tbs.
9. cheese over salad.

shallot, pear vinegar, spinach leaves, torn frisee, asian pear, blue cheese, olive oil

Taken from www.vegetariantimes.com/recipe/wilted-spinach-salad-with-asian-pears-blue-cheese-and-pecans/ (may not work)