So you have your leftovers from thanksgiving now for a while and even though you froze the rest of the turkey on the freezer and took advantage of the bones and lile bits of juice and meat to make an awesome wholesome fat free stock for other recipes, you are looking foward for something light, diferent clean and flavorful but still in the seasonal and holidays theme.
Well i have just the thing for you. Today was another rainy sunday in O.C.. and all i wanted was something light for my lunch after my juice this morning, to continue a day of laziness and reading. I though of this day like kind of a detox from all this turkey week, even if next week i have some of the stock or turkey from the freezer, i needed this pause for my tastebuds and my body today.
Delicious juicy ripe pear very thin sliced with baby spinach and Gorgonzola cheese, make this plate, easy, light, gourmet and beautiful with the colors of the season . I even include you a Light red wine dressing recipe for it !
You can add your favorite protein like i did to my plate (one boiled egg) if you like or eat it as is with a nice glass of white wine, add a rustic piece of bread and walla! You have a light beautiful dinner !
And belive me, your body will thank you...here it is the recipe!
Ingredients 8 cups baby spinach or romaine lettuce 1 ripe pear, cut in half 1/3 cup pomegranate seeds 2 ounces Gorgonzola Fresh cracked pepper 1 tablespoon honey (Optional)
In a big platter, add the baby spinach . Cut the pear into very thin fans. Add the crumble Gorgonzola onto the salad and then the Pomegranate seeds .
And drizzle very lightly with the vinaigrette dressing of your choise or use my Light red wine vinaigrette dressing recipe below. Top with fresh cracked pepper and drizzle lightly with the honey spoon . Serve immediately with a nice piece of rustic bread.
Serve with a nice glass of fruit homemade water for lunch like i did or you can paired it with a nice glass of wine for dinner.
Light red wine dressing
1/2 cup red wine vinegar 3 tablespoons lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
2 of my favorite pairing wines sugestions for this recipe :
Whitehall Lane Sauvignon Blanc
Columbia Crest Two vines Riesling
and for your wine cellar collection, I recomend :
"Brise the France, Sauvignon Blanc 2014"
It goes beautifully with Pear and Gorgonzola
