Wednesday, November 14, 2012

Spinach, Pear & Cacao Nib Salad

I love this salad! It was served at my wedding, and this was my first time having it since then. I borrowed the Scharffen Berger cookbook from my mother's house, and when I saw the recipe for the salad I knew that I had to make it. The salad is very tasty and pretty healthy. The crunch and flavor of the cacao nib in the salad is amazing. Chocolate works well in everything! Enjoy.

Recipe for Spinach, Pear & Cacao Nib Salad
Chocolate, in a salad? YES! 
For the salad
8 Cups of Baby Spinach Leaves
1 Ripe Red Bartlett Pear, sliced
1 Ripe Bosc Pear, sliced
1/3 cup of chopped toasted walnuts
1 Tablespoon of cacao nibs
Coarse Salt & Freshly Ground Pepper

For the Cacao Nib Vinaigrette
1 Tbsp. of balsamic vinegar
1 tsp. of cacao nibs
1/4 cup of extra virgin olive oil

Put the vinegar into a small bowl and stir in the cacao nibs. Slowly pour in the olive oil and whisk.
Place the baby spinach leaves, sliced pears, toasted walnuts, and cacao nibs into a large salad bowl. Pour on the vinaigrette and toss well. Season the salad with a pinch of coarse salt and some freshly ground black pepper. Divide amongst bowls. Serves 3.

Recipe Source: The Essence of Chocolate, Recipes for Baking & Cooking with Fine Chocolate

NOTE: Do you love the crunchiness of cacao nibs? I think you'll love this recipe for fudge...!