This classic spinach salad is dressed up with Candied California walnuts, blue cheese, prosciutto and pomegranate arils.
1/4 cup minced red onion
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
1 cup California walnuts
1 tablespoon sugar
1 tablespoon olive oil
10 cups baby spinach
8 strips prosciutto
1/2 cup crumbled blue cheese
1/3 cup pomegranate arils
2 firm but ripe pears, cored and thinly sliced
To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.
To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.
Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
