Spinach Salad with Pears, Walnuts and Goat Cheese

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

3 Anjou, Bosc or Comice pears

¼ cup extra-virgin olive oil

1 tablespoon whole grain mustard

1 teaspoon honey

¼ cup white wine vinegar

¾ pound spinach, torn into bite-size pieces

½ red onion, thinly sliced

½ cup walnuts, toasted

4 ounces goat cheese, crumbled

Directions at wholefoodsmarket.com

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