Pear Pomegranate Blue Cheese Salad
Healthy and packed with vitamins and nutrients, this Pear Pomegranate Blue Cheese Salad is the perfect meal to start the new year!
Ingredients
SALAD
- 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) tips & tricks
- 2 ounces blue cheese, crumbled tips & tricks
- 1/2 cup pomegranate seeds tips & tricks
VINAIGRETTE
- 1/4 cup grapeseed oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. honey tips & tricks
- 1/2 tbsp. Dijon mustard
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- 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.