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Warm spinach salad with caramelized red onions and blue cheese

Makes 4 servings


  • 3 tablespoon olive oil
  • 1 tablespoon medium red onion, peeled and sliced into about 8 to 10 wedges, leaving the root intact
  • 1 teaspoon honey
  • 2 teaspoon dijon mustard
  • 3 tablespoon sherry vinegar
  • 4 ounce baby spinach leaves, washed and dried
  • 6 ounce blue cheese, crumbled
  • 2 tablespoon toasted pinenuts
  • 1 tablespoon snipped fresh chervil or chives


Baking Directions:

Heat up a medium sauté pan over medium high heat.

Add the olive oil to the pan, and when the oil is shimmering, add the red onions.

Once the onions start to turn a golden color, about  5 minutes, add the honey, dijon and sherry vinegar.

Season with salt and pepper and give the pan a swirl.

Place your spinach in a bowl and pour the hot onions over the top, gently tossing the spinach.

To serve: Take the spinach to a plate and finish with the blue cheese, pine nuts and chervil or chives.