Blueberry Pear Balsamic Salad

Start by slicing the onion into rings and place them in a small bowl of cold water. Set aside for 15-20 minutes. This gets rid of the raw onion “bite” so the onions won’t overpower the salad.

In the meantime, cut the pear in half, then quarters, and remove the core. Then slice each quarter into long thin strips. Sprinkle the pears with a pinch of kosher salt and set aside.

Toast the walnuts in a dry sauté pan over medium heat for 2-3 minutes. Keep stirring or shaking the pan to toast the walnuts evenly and prevent them from burning. Make the dressing by combining the olive oil, balsamic vinegar, salt, black pepper, poppy seeds, brown sugar, and pressed garlic in a jar with a tight-fitting lid. Shake to combine and set aside.

To assemble the salad, place the spinach and lettuce in a large bowl. Drain the onions and pat them dry. Place them in the bowl with the lettuce. Add the dried blueberries and dressing. Toss to coat. Top with sliced salted pears and toasted walnuts. Eat immediately.