Field Green & Pear Salad

This pear and gorgonzola salad is your new go-to when you want something fresh and satisfying.

Salad:

• Spring Mix & Spinach, rinsed and dried
• 2 Pears, thinly sliced
• 1 cup Red Grapes, halved
• ¼ cup Dried Cranberries
• ¼ cup Top Seedz Raw Pumpkin Seeds
• ¼ cup Crumbled Gorgonzola

Dressing:

• ¼ cup Balsamic Vinegar
• 1 Tbsp Honey
• 2 tsp Dijon Mustard
• 1 large Garlic Clove, minced or grated
• ½ tsp Kosher Salt, plus more to taste
• ¼ tsp Black Pepper
• ¾ cup Extra-Virgin Olive Oil

Instructions

1. Whisk together balsamic vinegar, honey, Dijon, garlic, salt, and pepper. Slowly add in olive oil, whisking until smooth.
2. In a small skillet over medium heat, toast pumpkin seeds in a drizzle of olive oil for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat.
3. Toss greens with desired amount of dressing until evenly coated.
4. Arrange pears on a serving platter, top with dressed greens, and finish with grapes, cranberries, toasted pumpkin seeds, Gorgonzola, and enjoy!