Ingredients:
8-10 cups baby spinach
2 Bosc pears, washed, cored and thinly sliced
2/3 cup toasted pecans
2/3 cup crumbled goat cheese
Vinaigrette:
1/4 cup Liquid Gold Blood Orange Fused Olive Oil
3 Tablespoons Liquid Gold Cranberry Pear White Balsamic Vinegar
1 small clove garlic crushed
generous pinches of salt and black pepper
Mix vinaigrette and let rest for several hours or refrigerated for up to 3 days.
Toss Salad ingredients together - drizzle vinaigrette and toss gently - serve immediately. Serves 4-6
Recipe submitted by Kim Shaw, Quispamsis