Red, White and Blue Salad

This is a colorful salad to impress your family and friends with your special taste for mixing the right foods to enhance a delicious combination of flavors. This recipe was created for the "Category Craze-E Contest! With the sub-category of Start with Salad at a Dinner Party! *NOTE: Now that the contest is over I have substituted blue berries for the peas which was one of the special must use ingredients, as suggested by Jen.

• Ready In: 44 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil (extra virgin)
• 3  teaspoons honey
• 2  teaspoons fresh tarragon (minced)
• 2  tablespoons apple cider vinegar
• 1⁄2 cup walnuts
•  Pam cooking spray
• 4  cups  Baby Spinach (fresh)
• 3⁄4 cup blueberries (fresh)
• 3  pears (cored and diced)
• 1  cup strawberry (cleaned and sliced)
• 1⁄4 cup blue cheese (crumbled)

Directions

1. Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
2. Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.
3. Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
4. Shake vinegarette well to mix up again.
5. In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.
6. Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.