Pear and Walnut Salad with Apricot Vinaigrette
For the dressing:
2/3 cup apricot nectar
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 1/2 tsp minced fresh ginger
6-7 medium sized mint leaves, chopped
pinch of salt
Using an immersion blender, mix until well combined.
For the salad:
1 bag or about 6 cups of spring mix or arugula
2 pears, sliced
1 1/2 cups chopped walnuts
Toss with dressing and serve. (Makes about 6 servings)
Tip: Play around with it! Adding dried apricots or craisins might be super good too :)
xo Heather
