Pear, Gorgonzola, Pistachio and Spinach Salad

Ingredients

• For the caramelized pears

• 4 Bosc pears (peeled, cored and cut lengthwise into 8 slices)
• 2 Tbsp salted butter
• 1 tsp cinnamon
• 1 Tbsp sugar

• For the vinaigrette

• 1/2 cup olive oil
• 1/4 cup, plus 2 Tbsp champagne vinegar
• 1 tsp brown sugar
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper

• For the spinach salad

• 1 - 6 oz. package heirloom red spinach
• 1/4 cup gorgonzola (crumbled)
• 1/4 cup Kalamata olives (pitted and cut lengthwise in quarters)
• 2 Tbsp pistachios (finely chopped)

Instructions

1. In a large, non-stick skillet, melt butter on high. Add pears and cook till slightly brown (about 2 minutes). Sprinkle cinnamon/sugar all over and carefully toss without breaking pears. Cook till sides are caramelized. Immediately transfer to a plate to cool.
2. Combine all of the vinaigrette ingredients and whisk till emulsified. Set aside.
3. To plate, spread spinach leaves on the bottom of serving dish. Top with pears, gorgonzola, olives, and pistachios. Drizzle with dressing and enjoy!