In the fall and winter, this Spinach Pear Salad with Cranberries and Blue Cheese will make you forget that you’ve been longing for garden tomatoes and summer produce. It’s both delicious and memorable!
Divide spinach onto 4 plates or salad bowls. Arrange the rest of the ingredients over spinach.*
Make dressing by whisking together the vinegar, mustard, salt and pepper in a Pyrex measuring cup or mixing bowl. Whisk in the honey.** Slowly drizzle in the olive oil until mixture emulsifies. Whisk in the poppy seeds.
Pour dressing over salad, making sure to lightly coat the pears to prevent oxidation.
*To prevent the pears from oxidizing (turning brown), you may want to cut them right before serving. Alternatively, toss the pear slices in some the salad dressing up to an hour before serving to prevent browning.
**Originally, I added the honey and poppy seeds at the same time. That made a mixture that was tough to emulsify. It still worked but took a little more muscle.