Ingredients
• 2 ripe bosch pear, pitted & sliced (grilled or pan seared)
• 3 cups organic spinach (washed and clipped)
• 1 cup arugula
• 50 g Parmesan cheese (shaved)
• 20 g toasted pine-nuts
For Dressing:
• 3 tbsps chopped fresh basil 45 ml
• 3 tbsps extra virgin olive oil 45 ml
• 4 tsps balsamic vinegar 20 ml
• 1 tsp honey 5 ml
• Salt and pepper to taste
Preparation
• In a small blender, combine basil, oil, balsamic vinegar, honey, salt and pepper. Mix until smooth.
• Gently toss and coat the spinach and arugula with the salad dressing.
• Divide spinach and arugula mixture among two salad plates.
• Garnish with shaved Parmesan cheese, grilled pears and toasted pine-nuts