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Baby Spinach Salad with Roasted Pears, Walnuts, Farmer’s Cheese & Orange Balsamic Vinaigrette



  • 1 bag pre-washed baby spinach leaves
  • 2 pears; peeled, cored, sliced thin and roasted for 15 minutes in a 350 degree oven
  • 4 oz of farmer’s cheese or blue cheese, crumbled
  • 1 shallot, minced


  • 2-3 tbsp of no-sugar-added fresh orange juice (you can also add in a teaspoon of orange zest for a more pronounced flavor)
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 6 tbsp extra virgin olive oil
  1. Begin by dividing spinach equally on serving plates and topping with roasted pears. Use one half of a pear for four servings or a whole pear for two servings. Add crumbled cheese and set aside.
  2. In a medium bowl, combine orange juice, vinegar and shallots. If you prefer a mellower shallot flavor, do this step first to allow the shallots to soften in the acids. Whisk in Dijon mustard and then slowly pour in olive oil while continuing to whisk. Go very slowly to create an emulsion and ensure the dressing won't separate.
  3. Add one to two tablespoons of vinaigrette to each plate. Serve with additional dressing on the side.
  4. Makes 2 main dish sized portions or 4 side-salad portions.



Adapted from: