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Spinach, Pear and Gorgonzola Salad
Prep: 15 minutes • Serves: 4
1 tablespoon minced shallot
2 teaspoons balsamic vinegar
1/4teaspoon Dijon mustard
1/8teaspoon salt
1/8teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 package (10 ounces) baby spinach
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
1 medium Bosc pear, cored and thinly sliced
1/2cup pomegranate arils
1/2cup walnuts, toasted
2 teaspoons balsamic vinegar
1/4teaspoon Dijon mustard
1/8teaspoon salt
1/8teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 package (10 ounces) baby spinach
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
1 medium Bosc pear, cored and thinly sliced
1/2cup pomegranate arils
1/2cup walnuts, toasted
1.In large bowl, whisk shallot, vinegar, mustard, salt and pepper until well blended; whisking constantly, slowly drizzle in oil until emulsified. Add spinach; with tongs, toss until well coated.
2.To serve, evenly divide spinach mixture over 4 salad plates; top with cheese, pear, pomegranate arils and walnuts.
Approximate nutritional values per serving:
216 Calories, 16g Fat, 4g Saturated, 10mg Cholesterol,
301mg Sodium, 13g Carbohydrates, 3g Fiber, 6g Protein
