Green Fall Salad with Goat Cheese

Prep and cook time: 15 minutes     Serves 4

¼    cup walnuts, coarsely chopped
3     bosc pears-peeled, cored, and cut into ½-inch slices
2     teaspoons avocado oil
1     shallot, minced
½    teaspoon kosher salt
¼    teaspoon freshly ground black pepper
½    cup apple juice
2     teaspoons apple cider vinegar
1     teaspoon dijon mustard
1     6-ounce bag organic baby spinach
2     ounces (about 1/2 cup) goat cheese if preferred

Heat medium skillet with avocado oil. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard; whisk. Simmer for 3-4 minutes or until slightly reduced. Place spinach in a large serving bowl. Pour dressing on top and toss. Divide salad evenly among 4 plates. Arrange goat cheese, pears, and walnuts on top.

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