Pear Salad

DF, V, VG if w/out blue cheese, GF

In addition to squash, pears are in abundance in fall. They’re a great snack as is, but why not use them to change up the standard dinner salad.  Pears have an affinity with gorgonzola, making this salad a great place to start.

Pear Salad 001

Pear Salad
1 pear, thinly sliced
6 cups baby spinach
1/4 cup candied nuts
4 ounces, crumbled blue cheese
1/4 cup craisins
1/4 extra virgin olive oil
1/4 balsamic vinegar
1 tsp dijon mustard
salt and pepper, to taste

Combine the pear, baby spinach, candied nuts, blue cheese, and craisins in a large bowl.  Measure extra virgin olive and balsamic vinegar in the same liquid measuring cup, then add dijon mustard, salt, and pepper and whisk to combine.  Dress salad with balsamic mixture then toss to combine.  Serve and enjoy.

Pear Salad 002

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