Yield: 6 servings.10 cups baby spinach leaves > 4 pears, cored and chopped > 3 ounces Roquefort cheese, > crumbled > 1 avocado, peeled, pitted and diced > 1/2 cup thinly sliced green onions > 1/2 ...

Farm to Table Season 5 Episode 514 | 26m 46s | CC Farm fresh food is a mantra for Sara and so many chefs. That’s why her tea rubbed duck salad with Roquefort and pear dressing hits every note.