Spinach Salad with Gorgonzola and Pear

🥘 Ingredients

• Dijon mustard
  1 Tbsp
• Gorgonzola
  3 oz
• brown sugar
  1 tsp
• canola oil
  4 tbsp
• lemon juice
  1 Tbsp
• pepper
  1/4 tsp
• pomegranate seeds
  4 tbsp
• red wine vinegar
  3 Tbsp
• ripe Anjou pear
  1
• salt
  1/4 tsp
• shallot
  1 Tbsp
• spinach
  8 oz
• walnuts
  1/2 c

🍳 Cookware

• food processor
• large bowl

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.

   ripe Anjou pear: 1, red wine vinegar: 3 Tbsp, shallot: 1 Tbsp, Dijon mustard: 1 Tbsp, brown sugar: 1 tsp, salt: 1/4 tsp, pepper: 1/4 tsp, canola oil: 4 tbsp
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.

   lemon juice: 1 Tbsp, spinach: 8 oz, Gorgonzola: 3 oz, walnuts: 1/2 c, pomegranate seeds: 4 tbsp