Spinach, Pear and Pomegranate Salad

Spinach, Pear and Pomegranate Salad

Ingredients:

1/3 cup walnut pieces
3 Tbs. cider vinegar
2 Tbs. extra-virgin olive oil
1 Tbs. honey

1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper

8 oz. baby spinach
2 ripe pears, such as Bartlett, cored and sliced
1/2 cup pomegranate seeds
1/4 cup crumbled blue cheese

Directions:

Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.


In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.


Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately. Serves 4.