- 1 pear, cored and thinly sliced
- 3 cups spinach leaves, divided
- 1/2 cup pomegranate seeds
- 1/4 cup roughly chopped pecans
- 2 ounces crumbled blue cheese
- 3 tablespoons Sherry Vinaigrette
- 1 quart-size Mason jar
Place the pear slices in the bottom of the Mason jar, then add the pomegranate seeds, the chopped pecans, blue cheese and finish with the spinach.
Make a small cup out of parchment paper at the top of the jar and pour in the vinaigrette dressing. Seal the jar and refrigerate until ready to use.
Berry Vinaigrette
- 2 1/2 tablespoons sherry vinegar
- pinch of salt
- freshly ground black pepper, to taste
- 3 tablespoons olive oil
Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.