Insalata Verde Milanese (Milanese Green Salad)

Serves 4

175g (6 oz.) baby spinach

small white onion, thinly sliced

1 Bosc pear, julienned

100g Gorgonzola, crumbled

small handful walnuts

1/4 cup olive oil

1 tablespoon red wine vinegar

1 to 2 teaspoons honey

salt and freshly ground black pepper

Wash and dry spinach and place in a large bowl. For the vinaigrette, whisk together the oil, vinegar and honey in a small bowl until the vinaigrette starts to thicken (about 2 minutes). Or alternatively, add to a container with a lid and shake vigorously until sauce starts to thicken. Add onion and pear to the spinach and gently toss. Add vinaigrette and toss to combine. Divide among 4 plates finishing off by adding walnuts and Gorgonzola. Season with salt and freshly ground black pepper.

The Culinary Chase's Note
: Pear and Gorgonzola are a favorite combo for me and this recipe created unusual but delicious results. The recipe calls for Bosc pears (retains crispness even when ripe) but you can also use other pears such as Comice or Red Bartlett for extra color. Whichever variety is selected, it is important that the pears are not overly ripe and still have some crunch.