In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
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|Serving Size: 1 recipe (266g)|
|Recipe Makes: 1|
|Calories from Fat: 18 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 583.6mg||15 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 53.5g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 264
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