I was flipping through some old issues of Cook's Country and came across a recipe that I'd made, but never got around to doing a write-up for. It's been a while, but I seem to recall it went over fairly well. We to it to a friend's house for dinner if I remember right.

Spinach Salad with Gorgonzola and Pear

From Cook's Country October/November 2015

Ingredients

• 1/2 c. walnuts
• 1 ripe Anjou pear
• 3 Tbsp. red whine vinegar
• 1 Tbsp. minced shallot
• 1 tsp. Dijon mustard
• 1 tsp. brown sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. canola (or other neutral) oil
• 1 Tbsp. lemon juice
• 250g baby spinach
• 85g Gorgonzola cheese, crumbled
• 1/4 c. pomegranate arils

Directions

1. Toast and chop the walnuts. Set aside.
2. Core and halve the pear.
3. Purée one half of the pear with vinegar, shallot, mustard, sugar, salt, and pepper.
4. With blender or food processor running, slowly add oil in a thin stream.
5. Thinly slice other half of pear, toss with lemon juice, and set aside.
6. Toss spinach with 1/2 c. dressing.
7. Top with Gorgonzola, walnuts, pomegranate arils, and pear slices.
8. Drizzle with remaining dressing.