Baby Spinach & Truffle Salad Recipe
crispy scallions, Parmigiano Reggiano, seckel pear, citrus vinaigrette & fresh black truffle
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Ingredients
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Salad Base
Crispy Scallions
Citrus Vinaigrette
Finish
Method
Prepare Salad Base
- 1
Wash Spinach
Rinse the baby spinach under cold water to remove any dirt or grit. Spin dry in a salad spinner or pat dry with paper towels.
- 2
Slice Seckel Pear
Core and slice the seckel pear into thin wedges. Set aside.
- 3
Grate Parmigiano Reggiano
Using a grater, finely grate the Parmigiano Reggiano cheese. Set aside.
Crispy Scallions
- 4
Prepare Scallions
Chop the scallions, using both the white and green parts.
- 5
Make Citrus Vinaigrette
- 6
Combine Ingredients
In a small bowl, whisk together the fresh lemon juice, fresh orange juice, honey, Dijon mustard, salt, and black pepper.
- 7
Add Olive Oil
Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well combined and emulsified.
Assemble Salad
- 8
Combine Salad Ingredients
In a large bowl, add the washed baby spinach, sliced seckel pear, and grated Parmigiano Reggiano.
- 9
Dress Salad
Drizzle the citrus vinaigrette over the salad and toss gently to combine.
- 10
Add Crispy Scallions
Top the salad with the crispy scallions.
- 11
Shave Truffle
Using a truffle slicer or a sharp knife, shave the fresh black truffle over the salad before serving.
