Spinach Salad with Pears, Walnuts & Goat Cheese

This recipe traveled from the Ohio Valley to Silicon Valley before we found it

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.

Serve immediately.