Healthy Habits: A Salad Just for Naturalizer Girls

The return of spring always makes us crave two things: new shoes and light, healthy meals full of seasonal ingredients and stunning colors. The two are strange bedfellows–until now. This month, we invited Retreat Gastropub–our favorite local eatery–to create a salad inspired by our spring collection. We gave head chef Michael Friedman three images from our spring catalog, all featuring must-have new arrivals, of course, and carte blanche to experiment as he saw fit. And we are blown away by the results.

spring salad

Friedman first took direction from the colors of our new styles, especially the mauve Marianne slip-on, the taupe Faith sandal, the blue suede Whitney pump, and the tan Gracelyn sandal. Then he dove deeper to explore the flavors that you would love to savor on a warm, sunny day, like blueberries, pine nuts, fresh arugula, and (our favorite) crisp rosé wine. The finished dish is one you will want to serve all spring and summer long. It’s healthy, thanks to the antioxidant-rich fruit, nuts, and greens, but it’s also decadent. In addition to all those power foods, this salad boasts pears poached in a rosé and cinnamon sauce, plus that soon-to-be-famous dressing. Love these images? As inviting as it looks, it tastes even better. Be sure to write down the recipe below. You can only get it here on In Your Shoes.

retreat salad spring

spring salad

4 half-poached pears, sliced (see below for recipe)
2 endive, shaved
4 basil leaves, roughly chopped
2 cups baby arugula
4 tbsp. toasted pine nuts
1 cup blueberries, halved
2 whole radish, thinly sliced
Rose vinaigrette (see below for recipe)

Place pears at the bottom of the plate. Mix the endive, basil, radish, and arugula together with vinaigrette and place atop pears. Spring pine nuts on top and blueberries around the greens. Drizzle some of remaining vinaigrette around the plate to garnish. To prepare family-style, add greens and toss all together in a large mixing bowl. Sprinkle all other ingredients on top. Recipe serves 4.

6 fl. oz. rosé wine
4 fl. oz. poaching liquid
2 fl. oz. red wine vinegar
1 tbsp. granulated sugar
1 tsp. salt
.5 tsp. black pepper
1.5 tbsp. Dijon mustard
.5 tsp. garlic, chopped
6 fl. oz. canola oil

Pour rosé and reserved poaching liquid into a sauce pan with sugar. Bring to a boil, and reduce by 1/3. Add all ingredients to a mason jar or other container with tight seal, and shake vigorously. Coat greens liberally with dressing.

3 pears, halved and cored
3 cups rosé
1 cinnamon stick
4 whole black peppercorns
2 bay leaves
Juice from half a grapefruit
Juice from whole orange
2 oz. granulated sugar

Add all ingredients to a medium-sized sauce pot, and cook on low until pears are cooked through, or approximately 45 minutes. Transfer the pears to a sheet tray, and let them cool completely in refrigerator. Strain liquid and save for later use.

Many thanks to Retreat Gastropub and especially Chef Michael Friedman for partnering with Naturalizer on this post!

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