A favorite around the FARM, we borrowed this from William Sonoma years ago, and never looked back.
- 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
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.