Spinach Pear Salad with Cranberries and a Honey Dijon Dressing

Spinach Pear Salad with Cranberries Toasted Walnuts and a Honey-Dijon Dressing 

Cook's Notes: A festive salad that will brighten up any meal. Ingredients can easily be increased to accommodate the number of serving needed. Cooked slices of chicken or turkey added can make it a main meal. The dressing is enough for four salads. If you are not a fan of goat cheese substitute with feta, edam, gouda, or white cheddar. Recipe serves 4

Ingredients:
For the dressing:

• 3 tablespoons orange juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 5 tablespoons extra-virgin olive oil

For the salad:

• 4 cups packed baby spinach leaves
• 2 cups chopped lettuce
• 4 tablespoons red onion, thinly sliced
• 1 cup chopped, toasted walnuts
• ½ cup crumbled plain goat cheese
• 2 large ripe pears, sliced thin
• 1 cup dried cranberries

Directions:

• Whisk orange juice, vinegar, mustard, honey, and oil in a small bowl until well combined. Taste test to balance ingredients. Season with salt and pepper. Refrigerate until needed in a screw-type jar. 
• Toast walnuts at 350 degrees for 8 minutes. Stir once or twice.
• Just before serving, place spinach leaves, lettuce, red onion, walnuts, and half of the cheese in a large bowl; toss with dressing to evenly coat.
• Grate the rest of the cheese on top adding pear slices to the top of the salad.
• Divide salad between 4 plates, being sure to evenly distribute the cranberries and walnuts for each serving.
• Serve immediately.

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