This is one of our all-time classic salads. It’s easy to see why it’s so popular: it has the perfect combination of sweet fruit, crunchy nuts, tangy cheese, and tender spinach, bound together by a delicate vinaigrette. It’s substantial yet not too heavy, perfectly suited as an accompaniment to other dishes.

　　

Ingredients

SERVES 4 TO 6

　　1 tablespoon minced shallot

　　1 1/2 teaspoons champagne vinegar, more as needed

　　1/2 teaspoon Dijon mustard

　　1/2 teaspoon minced fresh thyme

　　1/2 teaspoon honey

　　Kosher salt and freshly ground black pepper

　　1 tablespoon extra-virgin olive oil

　　1 medium pear, cored and thinly sliced

　　1 small apple, cored and thinly sliced

　　2 teaspoons freshly squeezed lemon juice

　　3 cups lightly packed baby spinach (about 3 3/4 ounces)

　　1/3 cup coarsely chopped toasted walnuts or pecans

　　1/3 cup crumbled blue cheese

　　

Step 1

In a small bowl, whisk together the shallot, vinegar, mustard, thyme, honey, 1/2 teaspoon salt, and a grind or two of pepper. Continue to whisk as you drizzle in the olive oil. Dip a spinach leaf into the dressing and taste. Add more vinegar or salt as needed. Set aside.

　　

Step 2

Put the pear and apple in a large bowl, drizzle the lemon juice over them, and toss gently until the slices are evenly coated. Add the spinach and all but a tablespoon each of the walnuts and cheese, and drizzle with 1 tablespoon of the dressing. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Sprinkle the remaining walnuts and cheese over the salad.

　　Bi-Rite Market's Eat Good Food