Spinach, pear & pomegranate salad
Method
Preheat oven to 180C.
Spread the walnuts 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.
