Pear and Goat Cheese Spinach Salad, tossed with a champagne vinaigrette and topped with crunchy almonds. Great for lunch or dinner!
Over the weekend, Shawn and I were watching the Amazing Race, resting from a long day of gardening. They were doing a challenge where the contestants had to identify 4 different scents that made up a perfume. The whole time Shawn kept saying, “We could do that!”
Then, I could see the wheels turning in Shawn’s head as he formed an idea.
“Wait right here…”
I heard him rifling thru the kitchen. He then told me to close my eyes. He is going to bring out a tray of different spices that I would have to identify just by smell, and I can’t peek.
You guys, it was SO fun!
To really make sure I wasn’t cheating, he got my sleep eye mask and made me wear it as a blindfold. Trying to figure out spices just by smell is not as easy as you think. Dried basil smells a lot like dried parsley. And cumin kind of smells like curry.
After my turn, I wanted to do the same for Shawn. He had taken a lot of the spices, so he got to sample coconut oil, and a jar of bacon grease (you all save your bacon grease in a mason jar too, right?), and his very favorite was truffle salt. Also, I learned that Shawn does not know what nutmeg is.
If you are ever a little bored, do this game.
When I was going thru our spice cabinet to find things for Shawn to identify by smell, I realized how many vinegars I have. I’ve written about it before, but I have a TON of vinegars. Best way to change up salad dressings and meat marinades. When looking thru my spice cabinet, I found a jar of champagne vinegar that had yet to be open. I had to change that right away. What better way than to make a champagne vinaigrette and this pear and goat cheese spinach salad.
This pear and goat cheese spinach salad has trumped my orange almond salad with avocado as my new favorite salad for lunch. I love the velvety spinach leaves mixed with the creamy goat cheese and sweet pears. Toss in some champagne vinaigrette and crunchy almonds, and it’s the perfect vegetarian salad for spring.
- ¼ cup extra virgin olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- pinch of salt and pepper
- 8 oz baby spinach
- 1 pear, sliced (I used an Asian Pear)
- 3 oz goat cheese, crumbled
- ¼ cup roasted slivered almonds
- In a mason jar or small mixing bowl, make the salad dressing by combining all the ingredients and whisking to combine. Set aside.
- In a large mixing bowl, toss the spinach with desired amount of dressing. Top with sliced pears, goat cheese and almonds. Serve.
More Salad Recipes:
Ramen Noodle Chinese Chicken Salad (<– my husbands FAVORITE!)
More Spinach Salads from my Blogging Friends: