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.