Ingredients

The following ingredients have 4 Servings
  • 1/3 cup walnut pieces, toasted
  • 8 cups baby spinach leaves, washed and dried
  • 1 large ripe Bosc pear, washed, cored and cubed
  • 1 large shallot, thinly sliced (Lyonnaise cut)
  • 2 ounces blue cheese, crumbled
  • 1/2 cup pomegranate seeds
  • 1/4 cup grapeseed oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • 1/2 tbsp. Dijon mustard
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)

Instruction

  • In a small skillet over medium heat, we’ll add walnuts and toast them for about 5 minutes, tossing often. Transfer them to a bowl to cool off while making the vinaigrette.
  • Combine grapeseed oil, balsamic vinegar, honey, Dijon mustard, sea salt and freshly ground black pepper. Whisk until blended; taste and adjust if necessary.
  • In a large salad bowl, add baby spinach leaves and pour in the vinaigrette before gently tossing until nicely coated.
  • Place the salad on serving plates and add a handful of pear pieces. Add shallot slices, pomegranate seeds and sprinkle on blue cheese and toasted walnuts.