TC Recipe: Salad of Spinach, Goat Cheese, & Salt Roasted Pear

February 11 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Domaine Chardonnay
Serves 2

Salad of Spinach, Goat Cheese, & Salt Roasted Pear


  • 3/4 pound baby spinach
  • 3 oz chevre goat cheese, crumbled
  • 1/4 cup red onion, julienned
  • 1 Bosc pear
  • 1 pound kosher salt
  • 3 blood oranges
  • 1/4 cup champagne vinegar
  • 1 cup blended oil
  • salt and pepper


Salt Roasted Pear

Preheat oven to 300 degrees.

Pack the pair completely in the kosher salt. Cover and place in oven for 45-55 minutes. Remove the pear from the salt and let cool.

Blood Orange Vinaigrette

Juice the blood oranges and reduce by half in a small sauce pot. In a blender add the reduced orange jus and the champagne vinegar. Slowly add the oil. Season to taste with salt and pepper.

The pear salt can be saved for other dishes.