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.