Pear and Spinach Salad | CUESA

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Sat 8am–2pm | Tue & Thu 10am–2pm

Pear and Spinach Salad


Trish Tracey, Ramblas Tapas Bar

Serves 4


Apple Cider Vinaigrette

½ cup cider vinegar
¼ cup honey
1 cup extra virgin olive oil
½ cup blended olive oil
½ tablespoon salt
1 teaspoon freshly ground black pepper
Pinch ground cayenne pepper

Cider Syrup

1 bottle Spanish apple cider
½ cup brown sugar

3 ounces baby spinach
3 ounces frisée lettuce
1 pear, cored and thinly sliced
½ cup candied or toasted walnuts
¼ cup thinly sliced shallots
Handful of walnut bread crostinis
⅓ to ½ cup Apple Cider Vinaigrette
4 ounces crumbled blue cheese
1 tablespoon Cider Syrup


To make the Apple Cider Vinaigrette, whisk together honey and vinegar in a bowl. Slowly whisk in olive oil. Season with salt and pepper.

To make the Cider Syrup, stir together cider and sugar in a heavy bottom pot. Bring to a boil and reduce to a syrup. Test the syrup on a cold plate. It will cool it down and, when done, thicken top a thick consistency.

To assemble the salad, in a large bowl, toss together the spinach, frisée, pear, walnuts (reserving a few for garnish), shallots, crostini, and vinaigrette. Season with salt and pepper. Place on a serving platter and top with the cheese and remaining walnuts. Drizzle the salad and plate with cider syrup.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »