Spinach, Pear, and Pomegranate Salad with Candied Pecans and Shaved Parmesan
Servings 4
Equipment
- Glass jar
- Large Bowl
Ingredients
Vinaigrette:
- 3 tbsp vegetable oil
- 1 tbsp olive oil
- 2-3 tbsp apple cider vinegar to taste
- 1½ tsp Dijon mustard
- Honey to taste (depending on desired sweetness)
- Sea salt and freshly cracked pepper to taste
Salad:
- 5 cups of baby spinach
- 1 small pear firm but ripe, sliced thinly
- 2-3 tbsp pomegranate arils
- Shaved parmesan to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare the vinaigrette by whisking the vegetable oil, olive oil, apple cider vinegar, and honey in a small glass jar until well combined. Season with sea salt and freshly cracked pepper, to taste.
- Set aside to allow flavors to mingle.
- Prepare the salad by placing the spinach in a large bowl. Drizzle some well-whisked vinaigrette on the salad to taste and toss to coat evenly.
- Top the salad with sliced pear, pomegranate arils, candied pecans, and shaved Parmesan. Season with freshly cracked black pepper, to taste.
- Serve immediately. Enjoy.