Prep: 15 minutes • Serves: 4
2 teaspoons balsamic vinegar
1/4teaspoon Dijon mustard
1/8teaspoon ground black pepper
2tablespoons extra virgin olive oil
1 package (10 ounces) baby spinach
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
1 medium Bosc pear, cored and thinly sliced
1/2cup pomegranate arils
1/2cup walnuts, toasted
1.In large bowl, whisk shallot, vinegar, mustard, salt and pepper until well blended; whisking constantly, slowly drizzle in oil until emulsified. Add spinach; with tongs, toss until well coated.
2.To serve, evenly divide spinach mixture over 4 salad plates; top with cheese, pear, pomegranate arils and walnuts.
Approximate nutritional values per serving:
216 Calories, 16g Fat, 4g Saturated, 10mg Cholesterol,
301mg Sodium, 13g Carbohydrates, 3g Fiber, 6g Protein
> One of the easiest ways to open a pomegranate is by submerging it in water. First, cut the pomegranate in half. Next, place each half in a bowl of water. Simply pry out the arils with your fingers. Keeping everything submerged under water prevents the juices from making a mess. After you have coaxed out all of the arils, skim out the white piths that float to the top and strain the arils that sink.