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Staub White and more

Spinach Salad with Caramelized Pears and Goat Cheese

Serves: Makes 3 to 4 servings


  • 1 bag baby spinach, washed
  • 1½ tbsp.golden balsamic vinegar
  • 1 tsp. honey
  • 2 tsp. Dijon mustard
  • 2 tsp. shallots, minced
  • 6 tbsp. olive oil
  • ½ cup red onion, sliced
  • 2 pears, cut into ½ inch thick wedges
  • 2 tbsp. butter
  • 6 oz. goat cheese, crumbled
  • Optional: Garnish with walnut or pecan pieces


In a bowl combine the vinegar, mustard, honey and shallots and mix well. While whisking quickly, slowly add the oil to form a vinaigrette. Set aside and reserve to dress the salad.

In a medium high pan melt the butter. Add the pears and sear until well browned. Turn the pears over and sear on the other side as well. Set aside. Doing this in a non stick pan may help to achieve a better result. In a large wooden bowl combine the spinach and the onions. Toss well with enough vinaigrette to coat the spinach. Remember you can always add more but you can’t take it out. Serve the salad on plates and garnish each salad with pears and some crumbled goat cheese. Goat cheese crumbles much easier when it is cold so be sure to leave it in the refrigerator until it is needed.

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