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Baby Spinach and Pear Salad with Chocolate Balsamic Dressing

By Executive Chef Sahil Desai

  • Melt chocolate on a double broiler until smooth. Add the balsamic vinegar, olive oil, honey, salt and pepper. Whisk and keep aside
  • Arrange baby spinach on a plate. Top it with the sliced pear and toasted walnuts 
  • Drizzle prepared dressing on salad


  • Milk chocolate, chopped - 7 gm 
  • Balsamic vinegar - 15 ml 
  • Olive oil - 15 ml 
  • Honey - 5 gm 
  • Salt - 0.2 gm 
  • Pepper - 0.1 gm 
  • Fresh baby spinach - 40 gm 
  • Large pear, sliced - 1 
  • Sliced walnuts, toasted - 20 gm