Blue cheese and pear salad

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

  1. 
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
  2. Place 1 large handful of baby spinach leaves per serve into a large bowl or container and top with 1 tablespoon of the dressing
  3. Toss the spinach until all the leaves are coated and place onto a plate
  4. Top with sliced pear, pomegranate seeds, crumbled blue cheese and chopped walnuts
  5. Serve with fresh pasta like ravioli

 

 

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