Spinach Salad with Gorgonzola and Pear

🥘 Ingredients

• ripe Anjou pear 1
• red wine vinegar 3 Tbsp
• shallot 1 Tbsp
• Dijon mustard 1 tbsp
• brown sugar 1 tsp
• salt ¼ tsp
• pepper ¼ tsp
• canola oil ¼ cup
• lemon juice 1 Tbsp
• spinach 8 oz
• Gorgonzola 3 oz
• walnuts ½ cup
• pomegranate seeds ¼ cup

1. 1

   Note: To make a smooth dressing, be sure the pear is completely ripe. Make sure to use baby, not curly, spinach here.
2. 2

   Cut 1 ripe Anjou pear half into large chunks and place in food processor . Add red wine vinegar , shallot , Dijon mustard , brown sugar , 1/4 teaspoon salt , and 1/4 teaspoon pepper and process until smooth, about 15 seconds. With processor running, slowly pour in canola oil and process until emulsified, about 30 seconds.
3. 3

   Thinly slice remaining pear half crosswise, toss with lemon juice , and set aside. Toss spinach and 1/2 cup dressing together in large bowl . Season with salt and pepper to taste. Divide salad among individual plates and top each with Gorgonzola , walnuts , pomegranate seeds , and sliced pear. Drizzle remaining 1/4 cup dressing over top. Serve.