Arugula And Spinach With Pears, Red Walnuts + Pear Dressing

• 12 ounces clean spinach
• 6-8 ounces clean arugula
• 1-2 pears thinly sliced
• 4-6 fresh strawberries, sliced
• 1/4 red onion , thinly sliced
• 1/4 -1/2 cups red walnut halves, broken into pieces
• 1 shallot, finely minced
• 1/4 cup grapeseed oil
• 3 tablespoons Meyer lemon olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon Champagne vinegar
• 1/4 teaspoon honey mustard
• Salt and white pepper to taste
• 3 tablespoons pear nectar
• 1/2 pear, small dice
• crumbled Gorgonzola

1. All of the salad ingredients can be prepared ahead of time, the pears being the exception and with all of the solutions for keeping them from turning them brown, I don't bother and slice them and add just before plating. The dressing is prepared ahead of time, even a day before, but keep refrigerated.
2. The dressing ingredients: shallot, oils, honey, honey mustard, Champagne vinegar, nectar, and salt and pepper, whisk together and toss in the diced pear, refrigerate. Drizzle over individual salads or add some to a large bowl of salad, try not to over dress. The dressing makes about 2/3 of a cup. Top with crumbled gorgonzola.

clean spinach, clean arugula, fresh strawberries, red onion, red walnut halves, shallot, grapeseed oil, lemon olive oil, honey, vinegar, honey mustard, salt, pear nectar, pear, gorgonzola

Taken from food52.com/recipes/14354-arugula-and-spinach-with-pears-red-walnuts-pear-dressing (may not work)