Prep and cook time: 15 minutes Serves 4
¼ cup walnuts, coarsely chopped
3 bosc pears-peeled, cored, and cut into ½-inch slices
2 teaspoons avocado oil
1 shallot, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup apple juice
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1 6-ounce bag organic baby spinach
2 ounces (about 1/2 cup) goat cheese if preferred
Heat medium skillet with avocado oil. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard; whisk. Simmer for 3-4 minutes or until slightly reduced. Place spinach in a large serving bowl. Pour dressing on top and toss. Divide salad evenly among 4 plates. Arrange goat cheese, pears, and walnuts on top.
