Sweet & Tangy Wilted Spinach Blueberry Bleu Salad with Balsamic Pear Glaze

This pear blueberry salad recipe can easily be made LOW CARB.

Prep & cook time: 20 mins. (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

♦ 3 strips Bacon
♦ 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy
♦ 3 Scallions
♦ 20 oz. fresh Spinach 
♦  1 Bartlett Pear
♦ 4 oz. Blueberries (about 1/2 cup)
♦ 1 T. EVOO (Extra Virgin Olive Oil)
♦ 4 oz. crumbled Bleu Cheese
♦ 2 T. Balsamic Vinegar
♦ 1/2 cup Pecan Halves

INSTRUCTIONS:

1. Cut 3 strips of Bacon into bite-sized pieces and cook in sauce pan for 2-3 minutes. Drain all but about 1 T. of the fat, and add chopped Scallions (white and green parts) and 1/2 cup Pecan Halves to the pan. Saute 2-3 mins more. Mix in 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy, 1 T. EVOO & 2 T. Balsamic Vinegar, and heat for a minute more. Gourmet Tip: It’s worth the trip to a gourmet store for good Balsamic Vinegar (NOT Balsamic Glaze). It will thicken and sweeten with heat, turning to a nice caramelized consistency. Be sure to stir it while cooking, so it doesn’t get too thick and gooey.

2. Remove from heat and toss warm dressing in a large salad bowl with 20 oz. Spinach, 1 peeled & thin-sliced Bartlett Pear, 4 oz. (1/2 cup) Blueberries & 4 oz. Bleu Cheese crumbles.

WINE: Syrah (red) or Sauvignon Blanc (white).

VARIATIONS:
♦ Make it a Meal: Add Chicken & serve with an awesome crusty Bread.