Red, White And Blue Salad - cooking recipe

Ingredients

1/4 cup olive oil (extra virgin)
3 teaspoons honey
2 teaspoons fresh tarragon (minced)
2 tablespoons apple cider vinegar
1/2 cup walnuts
Pam cooking spray
4 cups Baby Spinach (fresh)
3/4 cup blueberries (fresh)
3 pears (cored and diced)
1 cup strawberry (cleaned and sliced)
1/4 cup blue cheese (crumbled)

Preparation

Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.
Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
Shake vinegarette well to mix up again.
In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.
Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.