Spinach, pear and walnut salad
Thursday, 5th January 2017 by Chen

Great fresh salad for when the pears are in season. Good as a starter or as one of several salads comprising a main meal.


A good clump of spinach leaves, rinsed and shredded

1 pear, diced

Handful of walnut pieces, toasted

30g blue cheese, crumbled (optional)

For the dressing:

2 tbs olive oil

1 tbs raspberry jam

1 tbs balsamic or wine vinegar

Salt and pepper to taste


There really aren't any instructions... just mix everything together and serve. You can toast the walnuts in the oven (if it's on) or lightly dry fry them for a few minutes. But keep an eye on them: they go from nicely toasted to completely frazzled in a matter of seconds. The jam adds an interesting twist, but if that doesn't appeal, try sugar or honey instead - the pears give the salad a good hit of sweetness anyway.