Christmas Wreath Salad with Pears, Goat Cheese, Cranberries and Avocado

Ingredients

Dressing

• ¼ cup apple cider vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 2 tbsp maple syrup
• Salt and pepper

Salad

• 1 tbsp maple syrup
• ⅓ cup chopped pecans
• 4 cups arugula
• 4 cups baby spinach
• 1 to 2 red pears, thinly sliced
• ¾ cup pomegranate seeds
• ⅓ cup dried cranberries
• ½ cup crumbled goat cheese
• 1 avocado

Instructions

1. Heat the Remy Olivier Hexagon Frying Pan, then add the walnut pieces with 1 tablespoon of maple syrup. Toast for 3-5 minutes, shaking the pan often, or until the walnuts smell toasted. Transfer to a bowl and set aside to cool.
2. In a small serving bowl, whisk the dressing ingredients with some salt and freshly ground black pepper. Set aside.
3. Use the thinkkitchen Flow Salad Spinner to dry the salad leaves before assembling.
4. On a large board or platter, arrange the salad leaves in a round wreath shape. Dot with pear slices, avocado slices and goat cheese. Scatter over the pomegranate seeds and the toasted, cooled walnuts.
5. Place the bowl of dressing in the middle of the wreath and serve with sliced baguette on the Claro Chip & Dip Bowl.