UA Recipe Collection

Spinach & Pear Salad


8 Servings
SourceNancy Alonzo (2004)
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes


3⁄4 c
1⁄3 c
sherry vinegar or cider vinegar
1⁄3 c
hazelnut or salad oil
1 T
Dijon mustard
firm-ripe pears (rinsed)
1 lb
baby spinach leaves (rinsed and crisped)
1 c
Stilton or Gorgonzola cheese (crumbled)
Salt and pepper (to taste)


In 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, about 5 to 10 minutes. Pour onto a towel and let stand until cool enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts from towel and reserve; discard skins and coarsely chop nuts. In a large bowl, whisk vinegar, oil and mustard to blend. Cut pears lengthwise into quarters and core; cut quarters lengthwise into thin slices. Drop slices into bowl and mix to coat with dressing. Add spinach and mix gently. Sprinkle with cheese and toasted nuts and mix gently. Add salt and pepper to taste.