Sweet Greens Salad with Pear and Gorgonzola

Start to finish: 15 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads

Ingredients

For the sweet greens dressing: 
1 tablespoon warm honey 
½ cup yogurt 
1 tablespoon apple cider vinegar
½ tablespoon lemon juice
Pinch of kosher salt

For the salad: 
4 cups arugula
4 cups spinach
1 cup purple cabbage, thinly sliced or shredded
1 large pear
¾ cup Gorgonzola cheese crumbles
¾ cup chopped pecans
Black pepper, to taste

Method

For the sweet greens dressing:
Warm honey in a mug of hot (not boiling) water to soften for easier mixing. Add all ingredients to a small mixing bowl. Whisk together until smooth, and then set aside while you prepare the salad.

For the salad:
Wash the spinach and arugula if not using prewashed. Dry thoroughly to remove moisture, mix evenly with the purple cabbage and divide onto your serving plates or bowl. Wash and dry the pear, then remove the stem and slice into thin pieces, avoiding the seeds. Distribute evenly over the salads. Top with Gorgonzola cheese crumbles and pecans. Dress salads with the prepared dressing and garnish with cracked black pepper (optional). Serve immediately. Store leftovers, undressed, for 2–3 days.