Forelle Pear and Peeled Shrimp Salad With Baby Spinach

This recipe is courtesy of Mary So, the Meat Department Supervisor at Urban Fare Shangri La. This past week they were show casing some rare and beautiful Californian pears, one of which being the Forelle. It has a dense and juicy texture and the sweetness pairs wonderfully with our Roasted Garlic and Chilli Camelina Oil. Mary shows us how to make a simple yet elegant salad with fresh ingredients from their produce, grocery and meat departments. Ingredients: Salad

• 1 Forelle Pear, sliced thin
• 1 bag baby spinach
• 1/2 lb. peeled shrimp

Dressing

• 1/4 cup Three Farmers Roasted Garlic and Chilli Camelina Oil
• 2 tbsp. fresh lemon juice
• salt and pepper to taste

Directions: Whisk all dressing ingredients in a separate bowl, set aside. Assemble pear, spinach and shrimp in a bowl and pour dressing over. Toss to coat the salad evenly and serve! This salad is also great with a bit of avocado sliced over top. It is complimented nicely with a glass of crisp Chardonnay or Pinot Gris.