Pear, Baby Spinach, Mint And Pecorino Salad

• 2 oz Pecorino cheese, finely grated
• 2 None pita breads, cut into small triangles
• 2 tbsp extra virgin olive oil
• 2 None ripe pears, cored, cut lengthwise into 8 pieces
• 1/2 cup walnut halves
• 1/3 cup fresh mint leaves
• 3.5 oz cherry tomatoes, halved
• 1/2 None small red onion, finely sliced
• 2 None oranges, peeled, segmented
• 2 oz baby spinach
• None None FOR THE DRESSING
• 2 tbsp raspberry vinegar (or red wine vinegar)
• 1 tsp Dijon mustard
• 1/2 clove garlic, finely chopped
• 1/2 None lemon, juiced
• 6 tbsp walnut oil

1. Preheat oven to 325u0b0F. Line a baking tray with parchment paper.
2. Place a 2 3/4 inch pastry cutter on prepared tray. Place 1 tbsp Pecorino inside cutter and spread to cover bottom, gently pressing down. Remove cutter and repeat process until you have 8 discs of grated Pecorino. Bake for 6-8 mins, until golden brown.
3. Arrange pitas on a baking tray and drizzle with olive oil. Season and bake for 8-10 mins, or until light golden brown.
4. Place pears in a large bowl. Sprinkle with ground black pepper. Add walnuts, mint, tomatoes, onion, orange segments, spinach and pitas.
5. To make the dressing, whisk together vinegar, mustard, garlic and lemon juice. Gradually whisk in walnut oil then season.
6. Drizzle 4-6 tbsp dressing over salad and mix to combine. Transfer to a serving plate or bowl. Serve with Pecorino discs and remaining dressing.

pecorino cheese, pita breads, extra virgin olive oil, walnut halves, mint leaves, cherry tomatoes, red onion, oranges, baby spinach, dressing, raspberry vinegar, mustard, clove garlic, lemon, walnut oil

Taken from recipes-plus.com/api/v2.0/recipes/37141 (may not work)