Space spinach and pear are perfectly timed to be ready together in the fall and make good salad partners. This composed salad is a nice balance of color and flavor.

4 firm pears
2 Tablespoon sugar
1 Tablespoon melted butter
6 cups washed and dried Space Spinach
4 tablespoons olive oil
1 tablespoon rice wine vinegar
Salt and freshly ground pepper

Peel and slice 4 firm pears, and toss with 2 Tablespoon sugar and 1 Tablespoon melted butter. Place in an open baking dish and roast in 400* oven for 15 minutes, until lightly browned.

Tear 6 cups washed and dried Space Spinach into a bowl and toss with 4 tablespoons olive oil and 1 tablespoon rice wine vinegar. Season with salt and freshly ground pepper to taste. Transfer to a serving plate, and evenly distribute roasted pears. Garnish with dried cranberries, toasted walnuts and sliced hard boiled egg. Top with a light grating of Parmesan cheese.

Spinach Space
This three-season spinach is heat tolerant and slow to bolt. The upright dark green smooth leaves are tender and ideal for salad any time of the year.