Ingredients:
Salad:
2 red pears, chopped
1 tablespoon lemon juice
3/4 cup dried apricots, cut into thin strips
3/4 cup dried figs, cut into thin strips
1/2 cup golden raisins
1 small purple onion, thinly sliced
1 cup diced jicama (or Granny Smith apple)
1 (6-ounce) package fresh spinach leaves
1/2 cup coarsely chopped walnuts or pecans, toasted
1 (4-ounce) package crumbled Gorgonzola or blue cheese
Cider Vinaigrette:
-
3 tablespoons cider vinegar
-
1 garlic clove, pressed
-
1 teaspoon Dijon mustard
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1/2 teaspoon sugar
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1/3 cup olive oil
Directions:
Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 4 ingredients, tossing well. Chill 1 hour or overnight.
Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese. Drizzle with vinaigrette.