Pear, Baby Spinach, Mint And Pecorino Salad Recipe

Name: Pear, Baby Spinach, Mint And Pecorino Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz Pecorino cheese, finely grated; 2 None pita breads, cut into small triangles; 2 tbsp extra virgin olive oil; 2 None ripe pears, cored, cut lengthwise into 8 pieces; 1/2 cup walnut halves; 1/3 cup fresh mint leaves; 3.5 oz cherry tomatoes, halved; 1/2 None small red onion, finely sliced; 2 None oranges, peeled, segmented; 2 oz baby spinach; None None FOR THE DRESSING; 2 tbsp raspberry vinegar (or red wine vinegar); 1 tsp Dijon mustard; 1/2 clove garlic, finely chopped; 1/2 None lemon, juiced; 6 tbsp walnut oil

Servings: persons

2 oz Pecorino cheese, finely grated
2 None pita breads, cut into small triangles
2 tbsp extra virgin olive oil
2 None ripe pears, cored, cut lengthwise into 8 pieces
1/2 cup walnut halves
1/3 cup fresh mint leaves
3.5 oz cherry tomatoes, halved
1/2 None small red onion, finely sliced
2 None oranges, peeled, segmented
2 oz baby spinach
None None FOR THE DRESSING
2 tbsp raspberry vinegar (or red wine vinegar)
1 tsp Dijon mustard
1/2 clove garlic, finely chopped
1/2 None lemon, juiced
6 tbsp walnut oil

1
Preheat oven to 325u00b0F. Line a baking tray with parchment paper.
2
Place a 2 3/4 inch pastry cutter on prepared tray. Place 1 tbsp Pecorino inside cutter and spread to cover bottom, gently pressing down. Remove cutter and repeat process until you have 8 discs of grated Pecorino. Bake for 6-8 mins, until golden brown.
3
Arrange pitas on a baking tray and drizzle with olive oil. Season and bake for 8-10 mins, or until light golden brown.
4
Place pears in a large bowl. Sprinkle with ground black pepper. Add walnuts, mint, tomatoes, onion, orange segments, spinach and pitas.
5
To make the dressing, whisk together vinegar, mustard, garlic and lemon juice. Gradually whisk in walnut oil then season.
6
Drizzle 4-6 tbsp dressing over salad and mix to combine. Transfer to a serving plate or bowl. Serve with Pecorino discs and remaining dressing.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 oz Pecorino cheese, finely grated, 2 None pita breads, cut into small triangles, 2 tbsp extra virgin olive oil, 2 None ripe pears, cored, cut lengthwise into 8 pieces, and more.

Yes, Pear, Baby Spinach, Mint And Pecorino Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pear, Baby Spinach, Mint And Pecorino Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions