Pear, spinach shoots, parmesan & nuts salad


Here is a recipe for a sweet and sour autumn salad. A very simple and quick salad to prepare, but also very tasty!

This recipe is inspired by a salad I tasted in the Italian city of Parma.

Some ideas for variations at the end of the recipe…

Pear, spinach shoots, parmesan & nuts salad

Servings 4
Prep Time 10 minutes


  • 100 g spinach shoots
  • 300 g pear Williams type for example – not too ripe
  • A handful of parmesan shavings
  • A small handful of walnuts
  • A small handful of hazelnuts
  • Balsamic vinegar
  • Pepper


  • Rinse the spinach shoots and pears.
  • Cut the pear(s) into quarters and cut the quarters into very thin slices. You can also cut them in half crosswise.
  • Place the spinach shoots in a salad bowl. Add the pear slices and mix.
  • Crush the walnuts and hazelnuts very coarsely and sprinkle the pieces over the salad. Add the Parmesan shavings.
  • Add a generous drizzle of balsamic vinegar and pepper.
  • Toss just before serving.


You can try this recipe with other cheeses, with a more or less pronounced taste: gorgonzola (or roquefort or fourme d’ambert to stay French), or fresh goat or sheep cheese.
You could also add slices of dried ham (from Parma!) cut into small pieces.
Or even raisins to accentuate the sweet and sour mixture, for example…
Course: Salad
Cuisine: Italian

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