Spinach, pear, pecan. A salad.

The simplest meal. Plain BBQed American ribs, as they are called in Australia. I guess in America they are called Aussie. Or Irish. If they are cooked on a wood BBQ then that smoked effect does as the marinade, the flavouring.

And this salad:

Baby leaf spinach, stemmed, maybe cut into smaller pieces, if you please. Rocket, wild or not, does equally well.

Ripe pear, peeled, quartered, cored, sliced.

Pecans cut into slivers, maybe three to each piece as they come from the packet.

A splash of proper balsamic vinegar and oil – I use best olive oil as a rule, but without my glasses grapeseed oil went in tonight, it was fine.

Toss. Serve.

I am a meat girl, but salads like this make me forget all about the rest of dinner. I could eat this all day.

Variation: you’d be amazed how different this is with strawberries instead of pear.

You can also use walnuts instead of pecans, but make sure they are nice, not bitter. In general I find pecans less likely to disappoint.

If you take this on a picnic, take the dressing in a jar and toss when serving.

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