Baby spinach with Pear & PomegranateSalad:
8 cups baby spinach
1 ripe pear, cut into fans
1/3 cup pomegranate seeds (arils)
2 ounces Gorgonzola cheese
fresh cracked black pepper
1 tablespoon honey

Champagne Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon black pepper
2 tablespoons olive oil.

Prepare the vinaigrette by combining all the ingredients except for the olive oil in a small bowl. Mix well and then slowly drizzle in the olive oil to combine. Refrigerate until ready to serve.
Prepare the salad in a large salad bowl. Add the spinach. Arrange the pear over the top of the spinach and then add the pomegranate seeds on top. Crumble the Gorgonzola over the top. Drizzle with half of the vinaigrette. Top with fresh cracked pepper and then drizzle with the honey. Serve immediately.