Coppa Salad

Coppa Salad

Caramelised Grilled Pears, creamy blue cheese and delicate slices of salt-cured Coppa, on a bed of baby spinach drizzled with a maple vinaigrette and topped with some crunchy walnuts.

  • Preperation time: 10 min
  • Cooking Time: 10 min
  • Makes:  1 Salad


  • 1 firm pear
  • 60g baby spinach
  • 6-8 slices of Coppa
  • 20g Roquefort (or a soft blue cheese)
  • A handful of lightly toasted walnuts


  1. Heat a griddle pan or grill to medium heat.
  2. Slice the pears into 1cm thick slices, and lightly brush with a neutral flavoured oil.
  3. Grill for 10 minutes, or until tender and lightly caramelised.
  4. Assemble the baby spinach on a large plate, and top with the grilled pear slices.
  5. Gently tear and fold the Coppa slices and arrange them around the plate, then dot the salad with pieces of the Roquefort.
  6. Scatter over with the toasted walnuts.

For the Maple Vinaigrette:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • salt & pepper

Whisk together the dressing ingredients, then pour the dressing over the salad when ready to serve.

This picnic-perfect salad uses a handful of humble ingredients elevated with some top-notch produce for a deceptively simple plate that bursts with lovely, contrasting flavours.

Original recipe created for Papandrea Fine Foods by Therese Spoon