Pear Salad with Chiangbai Ants

Name: Pear Salad with Chiangbai Ants
Total time: 8 min
Yield: 4 servings
Ingredients: 3 cups baby spinach, washed and dried; 2 whole crisp pears, peeled, cored, and sliced; ½ cup chopped red bell pepper; 2 tablespoons finely chopped shallot; 2 tablespoons balsamic vinegar; 1 cup shaved Asiago or Parmesan cheese; 4 tablespoons dried Changbai ants

A unique and elegant salad combining crisp pears, fresh baby spinach, and shaved cheese with the exotic touch of Changbai ants. This refreshing dish balances sweet, savory, and tangy flavors.

4 servings

8 min

Published October 4, 2025

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Ingredients

•3 cups baby spinach, washed and dried
•2 whole crisp pears, peeled, cored, and sliced
•½ cup chopped red bell pepper
•2 tablespoons finely chopped shallot
•2 tablespoons balsamic vinegar
•1 cup shaved Asiago or Parmesan cheese
•4 tablespoons dried Changbai ants

Cooking Instructions

1.
On four salad plates, arrange the spinach, adding a layer of pear slices to the heap.
3 min
2.
Sprinkle the bell pepper and shallots over the pears. Splash each salad with about 1/2 tablespoon of balsamic vinegar.
2 min
3.
Add the shaved cheese to the salads and sprinkle the ants over the cheese.
2 min
4.
Feeling antsy? Your salads are now ready to be served.
1 min