Pear Spinach Salad with Cranberry Orange Vinaigrette

Ingredients

• 1/2 cup olive oil
• 1/3 cup fresh cranberries
• 1/2 – 1 tsp orange zest
• 2 Tbsp fresh orange juice
• 1 Tbsp honey
• 1 Tbsp granulated sugar
• 2 tsp dijon mustard
• 1/2 tsp salt
• 5 oz baby spinach
• 2 Bartlett pears, semi-firm but ripe, cored and sliced
• 3/4 cup pomegranate arils
• 3/4 cup chopped pecans
• 1/3 cup crumbled goat cheese, optional

Directions

1. To make the dressing, put all the vinaigrette ingredients in a food processor, starting with 1/2 tsp zest and adding more later if you want a stronger orange note. Pulse until the cranberries are blended smoothly into the dressing. Pour it into a jar, cover it, and refrigerate until you’re ready to assemble the salad.
2. For the salad, arrange the salad ingredients in a bowl. Spoon over as much dressing as you like, knowing you’ll probably have extra, or dress each serving separately. Serve right away.