Spinach, Pear & Goat Cheese Salad



8-10 cups baby spinach
2 Bosc pears, washed, cored and thinly sliced
2/3 cup toasted pecans
2/3 cup crumbled goat cheese



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

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