Baby Spinach Salad with Warm Olive Oil, Walnuts, and Comice Pears


  • 1/3 cup walnuts
  • 1/2 cup extra-virgin olive oil
  • 3 ounces (about 3 cups packed) baby spinach, washed well
  • 1 tablespoon white wine vinegar
  • 1 Comice pear, halved and sliced
  • Freshly ground black pepper
  • Fresh Parmesan cheese, shaved


  1. Combine the walnuts and extra-virgin olive oil in a small saucepan over low heat. Warm, stirring occasionally, until the walnuts are toasted, about 10-15 minutes. Remove from heat.
  2. In a large bowl, toss the spinach with white wine vinegar and arrange on plates.
  3. Top the spinach with walnuts and drizzle with the warm olive oil.
  4. Arrange sliced pears on top of the spinach and walnuts and garnish with shaved Parmesan. Add freshly ground black pepper, to taste.

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