This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Spinach Salad with Caramelized Pears and Goat Cheese

2 tablespoons butter
2 pears, cut into ½" thick wedges
1½ tablespoons white balsamic vinegar
1 teaspoon honey
2 teaspoons Dijon mustard
2 teaspoons shallots, minced
6 tablespoons olive oil
1 bag baby spinach, washed
½ cup red onion, sliced
6 ounces goat cheese, crumbled


In a pan over medium-high heat, melt the butter. Then, add the pears, searing until well browned and caramelized. Turn the pears over, and sear on the other side as well. Set aside.

In a small bowl, combine the vinegar, honey and mustard, and mix well. Slowly whisk in the oil to form a vinaigrette. Stir in the shallots. Set aside, and reserve for dressing the salad.

In a large wooden bowl, combine the spinach and the onion slices. Toss well with enough vinaigrette to coat the spinach. Divide the salad onto plates, and garnish each with pears and crumbled goat cheese.

*Note: Goat cheese crumbles much easier when cold, so be sure to leave it in the refrigerator until needed.