SPINACH, PEAR AND BLUE CHEESE SALAD
WITH PUMPKIN SEEDS
Ingredients for 4-6 servings:
Dressing: ½ teaspoon Dijon mustard
2 tablespoons lemon juice
6 tablespoons fruity olive oil
Kosher salt and white pepper, to taste
4 cups baby spinach leaves
3 ounces firm blue cheese, cut in ½” cubes
1 large pear, peeled cored and cut into ½” cubes
Garnish: ¼ cup dried cranberries
1/2 cup raw pepitos, toasted in a 350 degree oven, for10 minutes
Whisk the lemon juice, then the olive oil into the mustard in the bottom of a large salad bowl. Season with salt and pepper.
Add the spinach, cheese and fruit pieces to the bowl. Toss well and divide among the plates.
Garnish with cranberries and pumpkin seeds. Serve immediately