Baby Spinach Salad with Roasted Pears and Farmer's Cheese and Orange Balsamic Vinaigrette
.svg){kind=icon}
Ingredients
1 bag prewashed baby spinach leaves
2 pears; peeled, cored, sliced thin and roasted for 15 minutes in a 350°F oven
4 oz of farmer's cheese or blue cheese, crumbled
1 shallot, minced
2-3 TBSP of no-sugar-added fresh orange juice
2 TBSP balsamic vinegar
1 tsp Dijon mustard
6 TBSP extra virgin olive oil
1 bag prewashed baby spinach leaves
2 pears; peeled, cored, sliced thin and roasted for 15 minutes in a 180°C oven
113 grams of farmer's cheese or blue cheese, crumbled
1 shallot, minced
2-3 TBSP (30-45 ml) of no-sugar-added fresh orange juice
2 TBSP (30 ml) balsamic vinegar
1 tsp (5 ml) Dijon mustard
6 TBSP (90 ml) extra virgin olive oil
.svg)
Instructions
- Begin by dividing spinach equally on serving plates and topping with roasted pears.
- Use one half of a pear for each serving of salad (makes 4 servings).
- Add crumbled cheese and set aside.
- In a medium bowl, combine orange juice, vinegar and shallots. If you prefer a mellower shallot flavor, do this step first to allow the shallots to soften in the acids.
- Whisk in Dijon mustard and then slowly pour in olive oil while continuing to whisk.
- Go very slowly to create an emulsion and ensure the dressing won't separate.
- Add one to two tablespoons of the vinaigrette to each plate.
- Serve with additional dressing on the side.
Nutritional Info
Storage
Notes
For SCD and mSCD, ensure the balsamic vinegar is compliant (no hidden sugar) or use the balsamic vinegar substitute recipe in the Related Recipes.
Related Recipes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments