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