Monday, May 19, 2014

Pear, Gorgonzola and Spinach Salad with Figgy Balsamic Vinaigrette



Salad:
About 6 ounces washed organic baby spinach (spun dry)
1/2 organic pear thinly sliced
1/3-cup organic walnut pieces
2-3 tablespoons crumbled Gorgonzola cheese

Freshly ground black pepper to taste

Dressing:
1 tablespoon fig preserves
1/4-cup balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste


Directions:
1.  Place spinach into salad bowl and add sliced pears, walnuts and Gorgonzola cheese.

2.  In a separate small bowl, combine fig preserves, olive oil and balsamic vinegar with a fork making sure all ingredients well incorporated.  Pour dressing over salad and finish with a touch of black pepper!



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