Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing

Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing
  • 4 servings
  • 0:15 Preparation
  • 0:02 Cooking
  • 0:17 Total Time

Ingredients

Add all
  • 2 bags

    baby spinach

  • 4

    omega-3 eggs, hard-boiled and quartered

  • 24

    mandarin segments

  • 1/4 cup
    (60 mL)

    grated carrot

  • 1/4 cup
    (60 mL)

    finely sliced green onions

  • Dressing:

  • 2 Tbsp.
    (30 mL)

    hazelnuts, coarsely chopped

  • 1/2 cup
    (125 mL)

    cold-pressed sunflower oil

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    shallots, chopped

  • 2 tsp.
    (10 mL)

    chopped fresh tarragon

  • 1 Tbsp.
    (15 mL)

    honey

  • 2 Tbsp.
    (30 mL)

    pear nectar

  • 2 Tbsp.
    (30 mL)

    cider vinegar

Preparation

Put spinach, mandarins, carrots and green onions in a salad bowl.

Add quartered hard-boiled eggs.

In a skillet, toast hazelnuts. Set aside.

In a bowl, combine remaining dressing ingredients. Set aside.

Pour dressing over salad. Do not toss. Garnis with hazelnuts. Serve immediately.

Excellent with horse meat kebabs or quinoa pilaf.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007