Categories: Salad

Ingredients

• 1/4 cup apricot vinaigrette:
• 4 oz apricot preserves
• 1/2 T. diced shallots
• 1 T. water
• 1 T. rice wine vinegar
• 1/4 c. EVOO
• S&P to taste
• (put all ingredients in blender until smooth)
• 2 lbs baby spinach
• 1 c. toasted walnuts
• 1 c. crumbled Gorgonzola
• 2 Asian pears, in wedges
• 1/2 sliced roasted red peppers
• (Balsamic Reduction)
• 1/2 cup balsamic
• 2 T. + 2 t. honey

Directions

1. Prepare vinaigrette

2. Assemble salad

3. Prepare Balsamic reduction:

4. In a small pan, bring vinegar to a boil; boil until reduced by half. Add honey, bring to boil, and then remove from heat and let cool.

5. Drizzle over top of salad.

6. Serves 4-6

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