YIELD: 8 Servings
READY IN: 30 Minutes
Dressing:
1/3 cup extra virgin olive oil
1/3 cup sweetened dried cranberries
2 tablespoon balsamic vinegar
2 teaspoon mustard
1 teaspoon salt
1 teaspoon maple syrup
Freshly ground pepper
1/3 cup sweetened dried cranberries
2 tablespoon balsamic vinegar
2 teaspoon mustard
1 teaspoon salt
1 teaspoon maple syrup
Freshly ground pepper
Salad:
8 cups spinach/arugula mix1 cup thinly sliced red onions
1 pear cored, thinly sliced, with peel
2/3 cup walnuts
½ cup crumbled goat cheese
Directions:
To make the dressing I use a wide-mouth mason jar. Place all the ingredients except cranberries in it and shake it until well combined. Add cranberries and let it sit for at least 30 minutes which will soften them.
To prepare the salad place the onions in cold water for 15 minutes before adding to the salad so that it will lose some of the acidity and brings out its true flavor. Place in following order spinach, pear, onions walnuts and goat cheese in a large bowl. Pour the dressing evenly over the salad, place the cranberries in the dressing 30 minutes before you pour it over the salad to soften them.
To prepare the salad place the onions in cold water for 15 minutes before adding to the salad so that it will lose some of the acidity and brings out its true flavor. Place in following order spinach, pear, onions walnuts and goat cheese in a large bowl. Pour the dressing evenly over the salad, place the cranberries in the dressing 30 minutes before you pour it over the salad to soften them.
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