Pomegranate Salad with Gorgonzola and Champagne Vinaigrette

As I hunted through recipes trying to figure out what to make for Christmas I came cross this one. It was nice and winter seasonal with pomegranate and also red and green:) I hardly ever buy pomegranate and I am reminded of why each time I try to cut and de-seed them, but they are delicious! I substituted apples for pears since I like them more.

Difficulty: Medium (only for deseeding)
Prep Time: 15 min
Cook Time: 0
Total Time: 15 min
Yield: 3-4 side salad servings
Taste: Great

Ingredients

4 cups baby spinach
1 ripe Granny Smith apple, sliced
1/2 pomegranate seeds
2 ounces Gorgonzola
Champagne vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey

Optional: Toasted hazelnuts 

Champagne Vinaigrette:
1/8 cup champagne vinegar
1/2 tsp Dijon mustard
1/4 tsp minced garlic
1/2 tbs freshly squeezed lemon juice
1/8 tsp freshly cracked black pepper
1 tbs olive oil

Procedure:

1) For optional hazelnuts preheat oven to 350 degrees F. Spread hazelnuts evenly on baking sheet. Roast for 5-10 minutes rotating once in that time. I did 7 min last time. Dark skin should be able to be easily peeled off. Rolling palm over the cooled nuts can help to peel them all at once

Champagne Vinaigrette

2) In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

3) In a decorative bowl or platter, add the spinach.

3) Cut the apple into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and optional nuts then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.

Source: Guy Fieri