Spinach-Pear Salad With Gorgonzola, Walnuts And Pear Vinaigrette - cooking recipe

Ingredients

3/4 cup walnut halves, toasted (about 3 ounces)
1 (15 ounce) can s&w california sun pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups Baby Spinach or 8 cups other tender salad greens
3/4 cup crumbled gorgonzola (about 3 ounces) or 3/4 cup other blue cheese (about 3 ounces)

Preparation

To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
Whisk in olive oil.
Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.