Ingredients

The following ingredients have 4 Servings
  • 1/3 cup walnut pieces
  • 3 Tbs. cider vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. honey<br>
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground pepper<br>
  • 8 oz. baby spinach
  • 2 ripe pears, such as Bartlett, cored and sliced
  • 1/2 cup pomegranate seeds
  • 1/4 cup crumbled blue cheese

Instruction

  • 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.
  • Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).