After a weekend of not so healthy eating at Lollapalooza, I needed to detox a bit. Spinach is one of my favorite vegetables, so I made this salad for lunch on Monday. I had poached the pear over the weekend, so all I had to do was assemble the salad.
I love the robust flavors of this salad. Spinach and gorgonzola are one of my favorite flavor combinations. Gorgonzola is a very strong cheese, which means you can use less of it. If you are not a fan of gorgonzola you can use goat cheese instead. The sweetness of the honey roasted walnuts balances out the gorgonzola, and adds a nice crunch.
Serves 4
You will need:
1 tablespoon Butter
½ cup Marsala Wine
1 Pear, sliced
4 cups Spinach
¼ cup Gorgonzola
¼ cup Honey Roasted Walnuts
Champagne Vinaigrette
Step 1:
Melt the butter in a skillet, add the pears. Pour enough wine to just submerge the pears, bring to a low simmer. Cook for about 10 minutes, until the liquid is absorbed and the pears are translucent. Set aside and let cool.
Step 2:
Place the spinach in a bowl. Sprinkle the pear, gorgonzola and walnuts on top. Toss with the dressing and serve.
