Serves 8
4 Tbs. walnut oil
1 Tbs. sherry
1 Tbs. sherry vinegar
1 Tbs. mustard
1 tsp. fine sea salt
1 tsp. pepper
1 tsp. sugar
1 1/2 lbs. baby spinach leaves
4 oz. crumbled Gorgonzola
2 ripe pears, sliced
2 oz. walnut halves, toasted
Whisk together the walnut oil, sherry, vinegar, mustard, salt, pepper and sugar to make vinaigrette.
Before serving, toss the spinach leaves with the Gorgonzola, pears and the vinaigrette. Arrange the salad on each plate, and garnish with the toasted walnuts.
(Rebecca Ets-Hokin)