• Measuring cup, measuring spoons
• Salad bowl
• Salad spinner or dish towels, if spinach is not pre-washed
• Garlic press or micro grater
• Cutting board, cutting knife
• Small baking sheet
• Oven mitts
• Medium-sized jar with tight-fitting lid
• 3 Tablespoons vinegar (balsamic, red or white wine, apple cider – you choose) or lemon juice
• 2 teaspoons Dijon mustard
• 1 small clove garlic, finely grated or minced
• ½ cup extra virgin olive oil
• ¼ teaspoon salt & freshly-ground pepper to taste
• 2 Anjou, Bosc or Comice pears
• ¾ pound spinach, torn into bite-size pieces (or use baby spinach)
• ½ small red onion, thinly sliced
• ½ cup walnuts, toasted
• 4 ounces goat cheese, crumbled
1. Peel and finely grate the garlic using a micro grater, or squish it using a garlic press
2. Put all dressing ingredients in a glass jar, put the lid on tightly, and shake up really well. Store covered in the refrigerator. Shake well before using.
1. Preheat oven to 350° F. Put walnuts on a baking sheet and put them in the oven for 5 minutes to toast. Stir them around and if they don’t look lightly toasted, give them another 2 minutes. Let cool.
2. If you’re not using pre-washed spinach, then wash it well in a sink of cold water, and dry well in a salad spinner or clean dish towels. Baby spinach can be left whole, but if you’re using adult spinach, tear into bite-sized pieces and put them in a large salad bowl.
3. Wash and slice pears. Squeeze a little lemon juice over them and toss to coat, so that they don’t turn brown while you prepare the rest of the salad. Put pears on top of the spinach in the salad bowl.
4. Slice red onions very thinly and put them in the salad bowl too.
5. Just before serving, drizzle salad with some dressing. You may not need all of it. Drizzle and toss until everything looks lightly-coated and glossy.
6. Sprinkle with walnuts and goat cheese and toss again gently. Serve immediately.