Pear, Beet & Goat Cheese Spinach Salad

Measures	Ingredients	Weights
Vinaigrette
1/4 cup	Honey
1/2 cup	White wine vinegar
4 tsp	Dijon mustard
1 1/2 tsp	Salt
1 tsp	Pepper, ground black
1 1/3 cup	Crisco® Canola or Vegetable oil
Salad
32 cups	Baby spinach	700g
3 cups	Red onion, thinly sliced	300g
8 each	Pears, peeled, cored and thinly sliced	800g
4 cups	Bick's® Pickled Sliced Beets, diced	600g
3 cups	Chopped toasted walnuts	225 g
2 1/4 cup	Soft goat cheese, crumbled	450 g

Yield: 16 servings, 8 oz/225 g each

Instructions:

Vinaigrette: Whisk honey, vinegar, mustard, salt and pepper together. Gradually whisk in oil until emulsified.
Salad: Toss spinach with red onion, pears and vinaigrette. Sprinkle with beets, walnuts and goat cheese.
Preparation, single serving: In large bowl toss 2 cups (500 mL) baby spinach, 3 tbsp (45 mL) sliced red onion, 1/2 sliced pear and 2 tbsp (30 mL) vinaigrette. Sprinkle with 1/4 cup (50 mL) diced pickled beets, 3 tbsp (45 mL) chopped walnuts and 2 tbsp (30 mL) crumbled goat cheese.