From Casey Paragin – Sunnyvale, CA
3 Anjou or Red Bartlett pears
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon orange blossom honey
3/4 pound baby spinach
1/2 red onion, thinly sliced
1/2 cup GoldRiver Orchards Walnuts, toasted
4 oz goat cheese, crumbled
Peel and chop one pear. Slice the remaining two with skin.
Combine chopped pear, oil, vinegar, mustard & honey into a blender and purée.
Transfer to a small bowl and stir in a couple tablespoons of water, one tablespoon at a time until dressing is
Place spinach, onion, walnuts, goat cheese, slice pears, and dressing in bowl and toss gently.