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Spinach Salad with Gorgonzola and Pear
Ingredients
  • 1 ripe Anjou pear, halved and cored
  • 3 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon packed brown sugar
  • Salt and pepper
  • ¼ cup canola oil
  • 1 tablespoon lemon juice
  • 8 ounces (8 cups) baby spinach
  • 3 ounces Gorgonzola cheese, crumbled (¾ cup)
  • ½ cup walnuts, toasted and chopped coarse
  • ¼ cup pomegranate seeds
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