Gorgonzola Spinach Salad with Walnuts, Bosc Pears + Pomegranate-Thyme Vinaigrette

Gorgonzola Spinach Salad

It’s not baking – but my god, do I need a break from baked goods!!


Yields:  2-4 servings

  • 1/4 cup + 1 tbsp extra-virgin olive oil
  • 3 tbsp rice vinegar
  • 2 tbsp freshly squeezed pomegranate juice
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried thyme leaves
  • Salt
  • Freshly ground black pepper
  • 6 ounces fresh baby spinach leaves
  • 1 fresh Bosc pear, cored + thinly sliced length-wise
  • 1/2 cup quartered walnuts
  • 3/4 cup crumbled Gorgonzola or other soft blue cheese
  • 3 tbsp fresh pomegranate seeds
  1. In a small mixing bowl, whisk olive oil, vinegar, pomegranate and lemon juices, mustard, honey and thyme. Add salt and pepper to taste. Cover and chill for 30 minutes.
  2. In a large serving bowl, combine spinach, sliced pear, walnuts and Gorgonzola. To serve, drizzle with prepared vinaigrette and sprinkle with fresh pomegranate seeds.

*Re-posted from my old blog, Cucina Fresca.


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