By Brigit Binns
Toast the walnuts
Preheat the oven to 350°F(180°C). Spread the walnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until fragrant, 8–10 minutes; do not let them brown.
Make the dressing
Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, oil, vinegar, Worcestershire sauce, a dash of hot pepper sauce, and a pinch of pepper until well blended.
Assemble the salad
Add the spinach, pears, and toasted walnuts to the dressing and toss to coat evenly. Arrange on plates or in bowls, sprinkle with the cheese, and serve.
© 2012 All rights reserved. Published by Weldon Owen.