¾ cup toasted walnuts (you can toast over broiler or toaster oven in a shallow pan, but watch closely).
8 cups baby spinach leaves
1 can (15 oz) pears, drained and cut up (reserve ¼ cup of the syrup for dressing)
¾ cup crumbled Gorgonzola
2 t. honey mustard (or sweeten regular mustard with honey)
1 t. cider vinegar
1 T. olive oil
¼ cup of the pear syrup
Combine the mustard, vinegar, pear syrup and salt. Whisk in the olive oil. Add to greens and toss. Add the walnuts, Gorgonzola cheese and pears.
This is easy and delicious. I love fruit in my salads!