1/2
cup walnuts
3
tablespoons extra-virgin olive oil
1
tablespoon fresh lemon juice
3
cups loosely packed fresh spinach, torn into bite-size pieces
1 1/2
cups loosely packed romaine lettuce, torn into bite-size pieces
1 1/2
cups loosely packed arugula, torn into bite-size pieces
1
Bosc pear, cored and thinly sliced
3
ounces reduced-fat plain goat cheese
salt and freshly ground pepper, to taste
Preheat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Roughly chop nuts. Place oil, lemon juice and a pinch of salt and pepper in a jar with a lid. Close tightly and shake vigorously to combine. Place spinach, lettuce, arugula and pear slices in a mixing bowl. Season with salt and pepper. Pour dressing over greens and toss. Divide among salad plates, sprinkle cheese and nuts on top before serving.
