Preserving Herbs

Spinach, Pear and Pecan Salad with Lemon Verbena Vinaigrette

A beautiful fall salad. The vinaigrette makes a great chicken marinade as well.

Featuring the following Pantry Garden Herbs:

Aloysia tryphylla
Common Name: Lemon Verbena,

Melissa officinalis
Common Name: Lemon Balm,

Mentha suaveolens
Common Name: Mint, Apple,

Mentha piperita 'Citrata'
Common Name: Mint, Orange

	1 Tbs. Red Wine Vinegar
	1/4 tsp sugar
	pinch of salt
	pinch of nutmeg

	fresh ground pepper to taste
	2 tsp. finely choped Lemon Verbena, Lemon Balm, or Mint
	3 Tbs. Olive Oil
	Baby Spinach

	2 large ripe pears
	toasted pecans
	Feta cheese
	Lemon Verbena sprigs for garnish

Serving Information

serves 4

Featured Herbs

Lemon Verbena, Lemon Balm, Mint, Apple, Mint, Orange

Directions

Wisk together the first eight ingredients to prepare the vinaigrette. Set aside. Divide spinach among four salad plates, top with 1/2 of a sliced pear on each. Drizzle pears lightly with vinaigrette and sprinkle with pecans and feta cheese, if desired.

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