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Warm (or cold) Pear, Spinach & Blue Cheese Salad

Pear Spinach and Blue Cheese Salad

This is a fantastic recipe for all seasons, I have served it at BBQ’s and dinners in summer and winter. This pear, spinach & blue cheese salad doesn’t need to be hot, instead use the pears cold and make a dressing with olive oil and vinegar. If you don’t like blue cheese replace with shaved parmesan!


  • 100g proscuitto (for vegan alternative replace with vegan bacon or proscuitto)
  • 200g baby spinach
  • 80g blue cheese (OR parmesan if you don’t like blue cheese)
  • 2 tbsp roughly chopped/ unchopped walnuts or pecans
  • 2 Packham or William Pears (cored and cut into wedges)
  • 50g butter (for vegan alternative replace with vegan butter)
  • 2 tbsp brown sugar
  • 1tbsp vanilla



  1. Pre-heat oven to 180C and line a baking tray with baking paper.
  2. Lay prosciutto on paper and bake for 5 minutes until crisp and allow to cool.
  3. Caramelise pears by melting butter in a pan ona medium heat and cooking until tender and golden in colour.
  4. Add sugar and vanilla to pan and cook another 2-3 minutes.
  5. Place spinach on a platter and layer on pears, broken up prosciutto, walnuts and blue cheese.
  6. Drizzle over pan juices from the pears and a squeeze of lemon juice.


Serves 4

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