Ingredients
Pear and Walnut Salad:
½ cup walnut halves
5 ounces arugula (baby spinach or spring mix)
½ cup crumbled Gorgonzola (or bleu cheese)
1½ large pear, thinly sliced (such as red, bosc, or bartlett)
½ cup pomegranate arils (or dried cranberries/cherries)
Ginger Honey Vinaigrette:
⅓ cup olive oil
2 teaspoons toasted sesame oil
1 tablespoon honey (plus more)
1 tablespoon fresh ginger, grated or minced
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
¼ teaspoon kosher salt + black pepper
Pinch of cayenne
Instructions
WALNUTS: Add the walnuts to a dry skillet over medium heat. Don’t add any oil. Allow the walnuts to toast for 1 minute, then toss with a wooden spoon. Continue for another 3-4 minutes or until the nuts are fragrant and a slightly deeper color. Remove from a skillet to a cutting board and give them a rough chop; set aside.
DRESSING: Combine the ingredients for the dressing in a glass jar with a tight-fitting lid. Add a pinch of kosher salt and black pepper. Taste and adjust with more seasonings or honey as desired.
SALAD: Arrange the arugula in a large bowl or on a platter, top with pear slices, and pomegranate arils. Toss with half of the dressing. Taste and adjust with more dressing as desired. Top with gorgonzola and toasted walnuts, and serve. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs our first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. C.G
