This recipe is adapted from here and makes a perfect side salad for pasta. We purchased fresh mushroom ravioli and aubergine sauce to accompany the salad. It was absolutely delicious!!
Ingredients
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon of Dijon mustard
- Salt and pepper
- Baby spinach leaves
- 2 ripe pears sliced
- Pomegranate seeds
- Blue cheese
- Walnuts, roughly chopped
Method
- In a glass jar add 1 tablespoon of apple cider vinegar, 2 tablespoons of olive oil, 1 tablespoon of honey, 1 teaspoon of dijon mustard and a pinch of salt and pepper. Tighten the lid and shake until combined
- Place 1 large handful of baby spinach leaves per serve into a large bowl or container and top with 1 tablespoon of the dressing
- Toss the spinach until all the leaves are coated and place onto a plate
- Top with sliced pear, pomegranate seeds, crumbled blue cheese and chopped walnuts
- Serve with fresh pasta like ravioli
