Warm Fruit And Spinach Salad With Gorgonzola

• Salad
• 5 ounces baby spinach
• 3 large pears, we used Anjou, cut into wedges about an inch thick
• 1 cup walnuts
• 1 large carrot, grated
• 1/4 cup crumbled/broken up gorgonzola or blue cheese
• 1 teaspoon olive oil
• 1 large handfuls dried cranberries (optional)
• 1/4 cup sunflower seeds (optional)
• 1 large honeycrisp apple (or another sweet, juicy variety) cut into chunks
• Honey Vinaigrette
• 3 tablespoons shallot, finely chopped
• 1/4 cup olive oil
• 1/2 cup honey
• 1 teaspoon kosher salt
• 1/4 cup apple cider vinegar
• juice from 1/2 a lemon

1. Make the salad:rnHeat your oven to 400u0b0F. Whisk honey and olive oil together, then toss the mixture with pear wedges and walnuts. Spread it out on a single layer on a baking sheet, maybe two if needed.
2. Roast 10-20 minutes (depending on pear thickness) till pears are tender (not soggy) and start to brown. Start checking every 8 minutes or so to flip pears and stir nuts.
3. Put spinach in a large salad bowl. When pears and walnuts are done, dump in with spinach and toss. Spinach should soften a little from the heat
4. When it's cooled a but, add remaining salad ingredients and toss. I add gorgonzola last to taste.
5. Make the vinaigrette:rnWhisk everything except oil in a small bowl. I add lemon last to taste (I like a lot)
6. Continue whisking, and slowly drizzle in olive oil to combine
7. Leftovers will keep refrigerated in airtight container for a few days. ENJOY!

salad, baby spinach, walnuts, carrot, cheese, olive oil, cranberries, sunflower seeds, apple, honey, shallot, olive oil, honey, kosher salt, apple cider vinegar

Taken from food52.com/recipes/32824-warm-fruit-and-spinach-salad-with-gorgonzola (may not work)