Spiedini Ristorante
Spiedini Ristorante

Spiedini Spinach Salad

Baby Spinach with Pears, Candied Walnuts and Balsamic Dressing

Serves 4


  • 1 fresh pear
  • 16 oz. baby spinach
  • 4 oz. blue cheese crumbles
  • 4 thin slices of prosciutto crispy baked
  • ½ cup canided walnuts

Balsamic Vinaigrette Dressing


  • ⅓ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 1 tbspn. soy sauce
  • 2 tbspn. dijon mustard
  • ½ tbspn. shallots, minced
  • Salt and ground black pepper to taste
  • ½ cup olive oil
  • ½ cup canola oil

Method of Preparation:

In a clean mixing bowl, combine all ingredients except oils. Add oils slowly, mixing until all the ingredients are thoroughly blended and lightly emulsified. Transfer to clean container. Cover, date and store.

Candied Walnuts


  • ½ cup walnuts
  • 1 egg white whipped
  • 3 table sppon of sugar

Method of Preparation

Mix nuts with egg whites and sugar. Spread on cookie sheets and bake for 30 minutes at 275°F.

Gustav Mauler — Certified Master Chef