Pear, Gouda & Hazelnut Salad

10 oz. baby spinach

2 nearly ripe pears, diced

4 oz. gouda or smoked gouda, diced

1/2 cup pomegranate arils

1/4 cup toasted chopped hazelnuts

2 tablespoons Cranberry Pear Balsamic Vinegar

2 tablespoons Persian Lime Olive Oil

1/2 teaspoon Dijon mustard

Salt and pepper

 

Place the spinach in a serving bowl.  Add the pears, gouda, pomegranate and nuts.  

 

In a small container, combine the remaining ingredients and shake to combine.  Drizzle over the salad and toss.  Serve.

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