INGREDIENTS
4 cloves
Garlic
4
Pears
1
Shallot (chopped or 1 tablespoon red onion)
10 cups
Spinach and arugula, mixed
1/2 cup
Balsamic vinegar
1 cup
Quinoa, cooked
1/4 cup
Coconut palm sugar
1/4 tsp
Pepper, fresh ground
1/2 tsp
Salt
1/2 cup
Olive oil
1/4 cup
Walnuts, toasted
4 oz
Goat cheese or nut cheese
2 1/2 cups
White wine