Rays Food Place Recipes
https://www.gorays.com/Recipes/Detail/9066/
Baby Spinach, Pear, and Pomegranate Salad with Mustard Vinaigrette
Yield: 4 servings
Preparation Time: 5 min; Cook: 15 min
Ingredients
| 1/4 | cup | white wine vinegar | |
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| 1 | tablespoon | honey | |
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| 1 | tablespoon | Dijon mustard | |
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| 1/2 | clove | garlic | |
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| 1/2 | cup | extra virgin olive oil | |
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| freshly ground black pepper and coarse sea salt, to taste | |||
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| 2 | pears, cored and sliced thin | ||
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| 8 | cups | baby spinach | |
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| 1 | cup | pomegranate seeds | |
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| 1/2 | cup | pine nuts | |
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Directions:
In a blender, pulse white wine vinegar, Dijon mustard, honey, and garlic clove to combine. With motor running, slowly add 1/2 cup extra virgin olive oil until just mixed. Season to taste with salt and freshly ground black pepper. Set aside.
In a large serving bowl, toss spinach leaves with sliced pear, pomegranate seeds, and pine nuts. Before serving drizzle with mustard vinaigrette.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Rays Food Place Recipes
https://www.gorays.com/Recipes/Detail/9066/
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