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Spinach Salad with Pear, Gorgonzola and Spiced Toasted Walnuts

Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque side. Champagne vinegar adds the celebratory note.

Prep time

Total time


  • bowlful of baby spinach or romaine lettuce
  • 1 ripe pear, sliced
  • 1 roasted beet, diced or if you prefer, ⅓ cup pomegranate seeds adds festive color
  • 2 ounces Gorgonzola
  • spiced toasted walnuts
  • 2 Tablespoons good quality extra virgin olive oil
  • ¼ cup champagne vinegar
  • 2 Tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon freshly squeezed lemon juice
  • organic ground black peppercorns

  1. Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.
  2. Sprinkle with beets or pomegranate seeds.
  3. Shake up remaining ingredients in glass jar and refrigerate until ready to serve.
  4. Toss greens with dressing and grind pepper over bowl.


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