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Spinach Salad with Roquefort, Pears, and Toasted Walnuts

Spinach Salad with Roquefort, Pears, and Toasted Walnuts

Tender baby spinach is paired with ripe pears, toasted walnuts, and creamy roquefort for a classic french-inspired salad. A sharp dijon red wine vinaigrette balances the richness of the blue cheese and the sweetness of the fruit.

Prep: 20 min · Cook: 5 min · Total: 25 min · Serves: 4

Ingredients

  • 1 tsp dijon mustard
  • 6 cups baby spinach (washed and dried)
  • 0.25 tsp kosher salt
  • 1.5 tbsp red wine vinegar
  • 0.5 cup walnut halves (roughly chopped)
  • 1 tsp honey
  • 1 small shallot (finely minced)
  • 3 oz roquefort cheese (crumbled)
  • 0.25 tsp black pepper (freshly ground)
  • 3 tbsp extra-virgin olive oil
  • 2 medium ripe pears (cored and thinly sliced)

Instructions

  1. Place the 6 cups washed and dried baby spinach in a salad spinner or large colander and dry it thoroughly for 1-2 minutes, because the leaves should feel crisp and not wet before dressing.
  2. Heat a 10-inch dry skillet over medium heat for 1 minute, then add the 0.5 cup roughly chopped walnut halves in an even layer.
  3. Toast the walnuts in the skillet over medium heat, stirring frequently with a wooden spoon, for 4-5 minutes until they smell nutty and look one shade darker; transfer them to a plate and let them cool for at least 5 minutes.
  4. In a small mixing bowl, combine the 1 small finely minced shallot, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 0.25 tsp kosher salt, and 0.25 tsp freshly ground black pepper with a whisk for about 30 seconds until the mustard is fully dispersed.
  5. Slowly drizzle the 3 tbsp extra-virgin olive oil into the small bowl while whisking constantly for 45-60 seconds, until the vinaigrette looks lightly thickened and emulsified.
  6. Core and thinly slice the 2 medium ripe pears on a cutting board with a sharp chef's knife just before assembling, aiming for slices about 0.25 inch thick so they stay intact in the salad.
  7. Add the dried spinach to a large salad bowl, drizzle about two-thirds of the vinaigrette over the leaves, and toss gently with salad tongs for 30-45 seconds until the spinach is lightly coated but not weighed down.
  8. Add the sliced pears, cooled toasted walnuts, and 3 oz crumbled Roquefort cheese to the large salad bowl, then toss gently for 15-20 seconds so the cheese remains in visible pieces.
  9. Taste one spinach leaf and one pear slice, then add the remaining vinaigrette only if the salad tastes underdressed; toss with tongs for another 10 seconds until the leaves glisten lightly.
  10. Divide the salad among 4 chilled plates or shallow bowls and serve immediately, while the walnuts are crisp, the pears are fresh, and the spinach has not wilted.

Nutrition (per serving)

  • Calories: 278
  • Protein: 7 g
  • Fat: 22 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 11 g
  • Sodium: 465 mg

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