It is starting to look a lot like Spring here in the North and I’m getting in the mood for some lighter fare. Particularly Salads! This is one of my favorite springtime salads. I serve this often in the summer and you can change up the berries to whatever is in season. The Pear and Gorgonzola Dressing adds a nice zip to the flavor and compliments the spinach well. If you don’t like Gorgonzola Cheese – Skip it. Sometimes I don’t add the Gorgonzola and make the dressing without cheese and add Feta Cheese to the salad instead.
4 cups Baby Spinach
2 cups Strawberries sliced
½ cup Candied Pecans or Sliced Almonds
½ cup grated Mild Cheddar Cheese
Combine ingredients together and toss with the Pear and Gorgonzola Salad Dressing. (Recipe listed below).
Pear and Gorgonzola Dressing
6 Tbls Good Olive Oil
3 Tbls White Balsamic Vinegar
½ Teaspoon Dijon Mustard
1 Teaspoon Fresh Chopped Thyme
Pinch of Salt and pepper
1 Ripe Pear Half ( I use Canned Pears)
¼ cup Pear Nectar ( the syrup that is in the can of Pears)
¼ Cup Gorgonzola Cheese
In the bowl of a food processor – Add the olive oil, Balsamic Vinegar, Dijon Mustard, Thyme,
Salt and pepper, Pear Half and Pear Nectar. Blend the ingredients together. Slowly add the Olive oil and continue to blend until the dressing comes together and thickens. Add the Gorgonzola Cheese and pulse once or twice to distribute the cheese throughout the dressing.
Pour into a container and refriderate until ready to use. The dressing will keep about a week in your fridge.