INGREDIENTS
1 oz
basil leaves
2 tbsp
almonds (toasted)
1 tbsp
lemon juice
1 tbsp
Parmesan cheese
1 clove
garlic (minced)
1/4 cup
olive oil
salt and pepper
1/4 cup
almonds
1/4 tsp
chile powder
1/2 tsp
ground cinnamon
1/2 tsp
brown sugar
2
each pears (peeled and quartered)
1/4 cup
Champagne vinegar
1/2 tbsp
dijon mustard
1 tbsp
honey
3/4 cup
olive oil
salt and pepper
4 oz
arugula and spinach
1/2
bulb fennel (thinly sliced)
2 tbsp
goat cheese
1
pear (largely shredded)