2 ounces of walnuts
1 teaspoon olive oil
1 teaspoon apple cider vinegar
1 teaspoon honey
1 teaspoon dijon mustard
8 ounces of baby spinach
2 ounces of pomegranate seeds
1 medium pear, sliced
4 ounces of blue cheese, crumbled (for serving)
- Add the walnuts to a baking dish and roast them for 10 minutes at 360⁰F/180⁰C. Set aside.
- Add the olive oil, apple cider vinegar, honey, and mustard to a bowl. Mix them using a teaspoon. Season with salt and pepper and mix more.
- Add the baby spinach, pomegranate seeds, sliced pear, and roasted walnuts. Mix all using two spatulas. Serve topped with the crumbled blue cheese.