INGREDIENTS
2 cups
spinach greens
1 cup
fresh blackberries
1
anjou pear, cored and sliced
1/2 cup
ricotta cheese
5
sprigs fresh thyme
Lemon Vinaigrette:
3 tbsp
olive oil
2 tbsp
fresh squeezed lemon juice
1 tbsp
agave (according to taste)
1 tsp
lemon zest
1/2 tsp
sea salt