Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil (extra virgin)

  2. 3 teaspoons honey

  3. 2 teaspoons fresh tarragon (minced)

  4. 2 tablespoons apple cider vinegar

  5. 1/2 cup walnuts

  6. Pam cooking spray

  7. 4 cups Baby Spinach (fresh)

  8. 3/4 cup blueberries (fresh)

  9. 3 pears (cored and diced)

  10. 1 cup strawberry (cleaned and sliced)

  11. 1/4 cup blue cheese (crumbled)

Instructions Jump to Ingredients ↑

  1. Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).

  2. Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.

  3. 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.

  4. Shake vinegarette well to mix up again.

  5. In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.

  6. Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.


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