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Spinach Salad with Roquefort, Pears, and Toasted Walnuts

Spinach Salad with Roquefort, Pears, and Toasted Walnuts prepared dish

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.

This recipe is french style, lunch, scaled for 4 servings, with 20 min prep and 5 min cook.

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

Quick cooking notes

  • Core ingredients include dijon mustard, baby spinach, kosher salt, red wine vinegar.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

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

Nutrition values are estimates based on stored ingredient totals and serving size.

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