1/2 large red onion, sliced very thinly
2 Tablespoons Ottavio Private Reserve Extra Virgin Olive Oil
8 to 10 ounces fresh baby spinach leaves
4 ounces crumbled gorgonzola or blue cheese
1 pear, cut into bite-size pieces
1/2 cup coarsely chopped walnuts
1/2 cup Canyon Foods Bacon Vinaigrette Dressing
1 tablespoon white wine vinegar or rice wine vinegar
Heat oil in a large skillet over Medium-High heat. Add onion; Sautè; 5 minutes. Reduce heat to Medium; cook 10 minutes longer or until soft.
Meanwhile, toss spinach, cheese, pear and walnuts in a large salad bowl; set aside.
Stir dressing and vinegar into skillet with onions. Cook 2 more minutes.
Pour hot dressing mixture over salad; toss to coat (spinach may wilt slightly). Serve immediately.
No Nutritional Information Available