Spinach, Pear, and Toasted Walnut Salad

This is a very tastey, but light salad I put together. Many varieties of pear grown in the Rogue Valley in southern Oregon and I adore them! It makes a great lunch salad for two or a salad course for three or four.

• Ready In: 8 mins
• Serves: 2-4

Ingredients

• 1  bunch fresh spinach
• 1  ripe pear
• 1⁄3 cup  toasted walnuts
•  parmigiano-reggiano cheese
• 1⁄4 cup  orange juice
• 2  tablespoons  good quality olive oil

Directions

1. Wash, dry, and arrange nice sized pieces of spinach on salad plates.
2. Core pear.
3. If there are any brown spots on the fruit, cut them off.
4. Slice ripe pear into thin slices cut from top to bottom of the fruit.
5. Arrange pear on spinach.
6. Divide the toasted walnuts evenly among the plates.
7. Top salad with a few, well placed, broad curls of the parmesean.
8. Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.