- Preheat an oven to 180°C. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Set aside to cool.
- In a large bowl, whisk together the vinegar, olive oil. honey, mustard, salt and pepper to make a dressing.
- Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well, top with blue cheese.
1 x 200g Bag of Gourmet Selections Spinach
1/3 cup walnut pieces
3 Tbx. cider vinegar
2 Tbs. extra-virgin olive oil
1 Tbs. honey
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 ripe pears, such as Bartlett, cored and sliced
1/2 cup pomegranate seeds
1/4 cup crumbled blue cheese