This is a good salad to get you in the Fall spirit. Pears and blue cheese pair beautifully (if you use cheese), but it’s the tart pomegranate seeds that really make this salad special. (Makes one serving)
1 pear, cored, and thinly sliced
3 cups spinach leaves, divided
½ cup pomegranate seeds
¼ cup roughly chopped pecans
2 ounces crumbled blue cheese (optional)
3 Tbs Sherry Vinaigrette
1 quart-size Mason jar
2 ½ Tbs sherry vinegar
Pinch of salt
Freshly ground black pepper, to taste
3 Tbs olive oil
Place the pear slices in the bottom of the Mason jar. Layer 2 cups of the spinach on top of the pear, then add the pomegranate seeds, another ½ cup spinach, and the chopped pecans. Finish with the remaining ½ cup spinach and optional cheese.
Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.
Pour over the salad in the jar, seal the jar and refrigerate until ready to use.
From Mason Jar Salads, by Julia Miradelia