PEAR POMEGRANATE BLUE CHEESE SALAD – | Just A Pinch Recipes
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...
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Ingredients
- ## SALAD
- 1/3 cup(s) walnut pieces, toasted
- 8 cup(s) baby spinach leaves, washed and dried
- 1 large ripe bosc pear, washed, cored and cubed
- 1 large shallot, thinly sliced (lyonnaise cut)
- 2 ounce(s) blue cheese, crumbled
- 1/2 cup(s) pomegranate seeds
- ## VINAIGRETTE
- 1/4 cup(s) grapeseed oil
- 1 tablespoon(s) balsamic vinegar
- 1 tablespoon(s) honey
- 1/2 tablespoon(s) Dijon mustard
- ground himalayan sea salt, to taste
- freshly ground black pepper, to taste (i always use mixed peppercorns)
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