- 16 oz container of baby spinach
- 1/2 c candied walnuts
- 1/2c gorgonzola cheese
- 1 can poached pears, drained and sliced
- Italian Extra Virgin Olive Oil
- Cinnamon Pear Balsamic Vinegar
Rinse and dry spinach and put into serving bowl. Top with walnuts, gorgonzola, pears and drizzle on the Italian Extra Virgin Olive Oil and Cinnamon Pear Balsamic Vinegar.