We love this easy salad & dressing recipe from our Graphic Design Manager, Kristen – it’s perfect for the season!
8 oz. spring mix salad greens or baby spinach
1 bosc pear or fuji apple
5 oz gorgonzola or blue cheese, crumbled
1 cup pecan or walnut halves
1/4 to 1/2 cup maple vinaigrette, recipe follows
*Note – certain combos work better together…I like to use spinach with walnuts, apples, and blue cheese, and spring mix with pecans, pears, and gorgonzola.
Toast the nuts in a dry pan, shaking constantly until they’re just fragrant and lightly browned.
Cut the apple or pear into quarters, remove the stem and the seeds, and slice very thinly. Sprinkle with lemon juice to prevent browning.
Cut the pomegranate in half, and submerge it in a bowl of water while you remove the arils/seeds. (The white pith will float to the top and the seeds will sink to the bottom, and the staining juice is confined to the water)
Toss the greens and the apple/pear slices with the dressing and season with salt and pepper. Scatter the pomegranate seeds, nuts, and cheese on top.
Serves 4 as a starter, 2 as a dinner salad.
Maple Vinaigrette Dressing:
1 large shallot, minced (1 heaping tablespoon)
1 tbsp. Dijon mustard
1 tbsp. maple syrup
3 tbsp. balsamic vinegar
1/4 to 1/2 cup olive oil
1 tbsp. walnut oil (optional)
Add the first 4 ingredients to a small mason jar and shake to combine, then add the oils and shake until emulsified.