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Harvest Salad with Cider Vinaigrette

Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Yield 6 servings


  • 2 red pears, chopped
  • 1 tablespoon lemon juice
  • 3/4 cup dried apricots, cut into thin strips
  • 3/4 cup dried figs, cut into thin strips
  • 1/2 cup golden raisins
  • 1 small purple onion, thinly sliced
  • 1 cup diced jicama
  • Cider Vinaigrette
  • 1 (6-ounce) package fresh spinach leaves
  • 1/2 cup coarsely chopped walnuts or pecans, toasted
  • 1 (4-ounce) package crumbled Gorgonzola or blue cheese

How to Make It

  1. Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.

  2. Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.