Dylan's Park Recipe

Wash and dry

Rinse baby spinach thoroughly and spin dry or pat dry with paper towels. Rinse the pears and red onion.

Slice pears

Core the pears and slice each into 8–10 thin wedges (about 6–8 mm thick). If pears are very ripe, slice gently to keep shape. Place slices in a small bowl and toss with 1 tablespoon lemon juice to prevent browning.

Slice onion

Peel the red onion and cut into very thin half-moons (slice lengthwise then halve). If raw onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry.

In a small bowl whisk together sweet chili garlic-herb dressing (6 tbs), 1 tablespoon extra-virgin olive oil, remaining 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until smooth and combined. Taste and adjust seasoning — add a pinch more chili flakes if you want extra heat. This is the sweet chilli garlic herb base referenced in the description.

Place the baby spinach in a large salad bowl and drizzle about three-quarters of the dressing over it. Toss gently to coat the leaves evenly.

Arrange pear slices and red onion over the dressed spinach in a single layer or lightly toss again to distribute. Crumble Cashel Blue cheese over the top in golf-ball-sized pieces for pockets of flavor.

Sprinkle 1 teaspoon chili flakes over the salad for heat — adjust amount to taste. If using toasted nuts, scatter them now. Add microgreens or fresh herbs if using.

Finish with the remaining dressing served on the side or lightly drizzled over the top. Give the salad one gentle toss at the table or serve plated so cheese and pear remain distinct.

If using nuts, heat a small dry skillet over medium heat. Add the chopped walnuts or pecans and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from pan immediately to stop cooking and cool slightly before adding to salad.

Serve the salad immediately at room temperature so the spinach is crisp and the blue cheese is slightly creamy. Offer extra chili flakes and dressing on the side.