|Spinach, Pear and Pomegranate Salad|
I knew it was the salad that I wanted to prepare and share with family and friends, as well as one that I happily carried over into my permanent salad repertoire. With a few slight tweaks--I substituted the blue cheese for the goat cheese that I had on hand and made a sherry vinaigrette to dress the dish--it has become a new (and likely perennial) favorite.
Hearty enough for a satisfying bite during the cold weather, scrumptious enough to merit regular menu appearances--and chocked full of nutrients!--you'll love bringing this dish to your table.
Spinach, Pear and Pomegranate Salad -- recipe courtesy of Williams-Sonoma
1/4 cup sherry vinegar
1 teaspoon dijon mustard
1 small shallot, finely diced
1/2 teaspoon honey
1/2 cup extra virgin olive oil
Freshly ground black pepper
Whisk together the vinegar, mustard, shallot, honey, and salt and pepper to taste. Slowly drizzle and whisk in the olive oil. Drizzle desired amount over salad and toss to coat.