Average Rating  ? No. of Servings   6 Approximate Cost   $23.76 Ingredients: 0.30 kg   pears (Kg)   0.50 c   walnuts   150.00 g   baby spinach   80.00 g   blue cheese   0.75 c   olive oil   0.25 c   lemon juice   3.00 tsp   white wine vinegar   2.00 tsp   whole grain mustard   1.00 tsp   sugar   0.25 tsp   salt

Directions: Serves:5-6 ½ cup walnuts 6 handfuls (150g) mixed salad greens, washed and dried 60-80g blue cheese, crumbled ¼ cup Lemon Dijon Mustard Vinaigrette Preheat the oven to 180˚C. Place the walnuts in an oven dish and roast them for 10 minutes until toasted but not blackened. Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl and toss gently with the lemon juice. Put the salad greens in a large serving bowl and sprinkle with the toasted walnuts and the blue cheese. Just before serving, add pear drizzle with Dijon Mustard Vinaigrette and toss to combine. Makes:1 cup ¾ cup extra virgin olive oil ¼ cup lemon juice 3 tsp wine vinegar 2 tsp Dijon mustard 1 tsp sugar ½ tsp salt & grinds of pepper 1 clove garlic, crushed Shake all ingredients together in a jar. Dressing will keep in the fridge for a week