Walnut Balsamic Spinach Salad

Description

This classic spinach salad is dressed up with Candied California walnuts, blue cheese, prosciutto and pomegranate arils.

Ingredients

Dressing

• 1/4 cup minced red onion
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Candied Walnuts

• 1 cup California walnuts
• 1 tablespoon sugar
• 1 tablespoon olive oil

Salad

• 10 cups baby spinach
• 8 strips prosciutto
• 1/2 cup crumbled blue cheese
• 1/3 cup pomegranate arils
• 2 firm but ripe pears, cored and thinly sliced

Instructions

1. To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.
2. To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.
3. Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.