Pear & Spinach Salad with Pomegranate Balsamic & Lemon EVOO Dressing

Ingredients:

For the Salad:

• 4 cups fresh spinach leaves, washed and dried
• 1 large ripe pear, thinly sliced
• ½ cup pomegranate seeds
• ¼ cup crumbled feta cheese
• Toasted nuts such as walnuts or almonds for added crunch (optional)

For the Pomegranate Dark Balsamic and EVOO Dressing:

• ¼ cup Lemon Premium Olive Oil
• 2 tablespoons Pomegranate Dark Balsamic Vinegar
• 1 teaspoon Franklin Raw Honey (optional, for a touch of sweetness)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

• In a small bowl, whisk together the pomegranate dark balsamic vinegar, honey, and Dijon mustard until well combined.
• Continue whisking and gradually drizzle in the EVOO until the dressing is emulsified.
• Season with salt and pepper to your liking. Set aside.
• In a large serving bowl, place the fresh spinach leaves as the base.
• Arrange the thinly sliced pear pieces over the spinach.
• Sprinkle the pomegranate seeds evenly across the salad.
• Crumble the feta cheese over the top.
• If using, add the toasted nuts now for an extra layer of texture and flavor.
• Drizzle the prepared pomegranate dark balsamic and EVOO dressing over the salad. The amount of dressing can be adjusted according to your preference.
• Gently toss the salad to ensure all the ingredients are lightly coated with the dressing.
• Serve the salad immediately.