Spinach with nuts, fresh cheese & Balsamic vinaigrette




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Spinach with nuts, fresh cheese & Balsamic vinaigrette
  • 12%
    246.2 kcal
  • 10%
    4.88 g
  • 27%
    24.33 g
  • 1%
    3.98 g
  • 51%
    123.59 g

    Preparation time

    0:15 min

    Cooking time





    serves 4


  • 120 g fresh spinach
  • 60 g ricotta or another fresh cheese
  • Noberasco organic walnuts, peeled, to taste
  • 25 ml Ponti Balsamic Vinegar of Modena
  • 30 ml Filippo Berio Gran Cru Toscano extra virgin olive oil
  • 1 egg yolk
  • Cannamela organic white pepper
  • salt
  • >> Serve with:
  • Misura wholemeal multigrain crackers
  • OR: Colussi salted crackers
  • OR: Amica Chips Frumì croutons
  • >> Our wine selection:
  • Traminer Friuli Aquileia DOC Superiore
  • OR: Insolia Chardonnay Terre Siciliane IGT


  1. Prepare a vinaigrette using balsamic vinegar, olive oil, the egg yolk, white pepper and salt.
  2. Arrange the spinach (washed and dried) on a plate.
  3. Add the crumbled fresh cheese and the nuts.
  4. Dress with the vinaigrette and serve.

Chef's tip

If you don't feel confident using raw egg yolk in your vinaigrette, you can replace it with a tsp. of mustard or tahini.

Serving suggestion

Serve with some nice crispy homemade bread, crackers or croutons.

Wine selection

Traminer, Chardonnay, Vermentino, Sauvignon blanc or Riesling.

Family tip

This content is not available yet :)

Dish history

The leafy green vegetable we chose for this salad was Popeye's favourite food but, unlike the famous sailor, we prefer to consume it raw instead of having it coming out of a tin! The right time of the year for spinach is from November until March, when it is in season and can therefore deliver its richness in terms of nutrition at its very best: vitamin A and C, copper, potassium, zinc, calcium, phosphorous and lutein (which is good for your eyes) among others. Try out this delicious dish, where spinach meet cheese and nuts, all topped with a yummy vinaigrette!

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