INGREDIENTS
1/3 cup
extra virgin olive oil
2 1/2 tbsp
balsamic vinegar
1 tbsp
honey
1 tsp
dijon mustard
1 1/2 tbsp
finely diced shallot
Salt and freshly ground black pepper
1/2 cup
chopped walnuts
1 tbsp
salted butter
1 tbsp
packed light-brown sugar
7 oz
Spring Salad & Spinach blend
2 oz
parmesan cheese (, shaved)
2
Red Anjou Pears (, sliced thin (Bartlett pears work fine too))
1/3 cup
dried sweetened cranberries