Harvest Cobb Salad + Dressing

  • 2 large eggs
  • spinach
  • 1 apple, diced
  • 1 pear, diced
  • 1/2 cup chopped pecans
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled goat cheese
  • 3 tablespoons olive oil
  • 1½ tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1½ teaspoons honey

  1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  2. To assemble the salad, place desired amount of spinach in large bowls; top with arranged rows of eggs, apple, pear, pecans, cranberries and goat cheese. Serves two.
  3. Dressing: whisk together the remaining ingredients [olive oil, vinegar, mustard, and honey] and pour over two salads.

photo: Baking with Blondie // adapted from recipe by damndelicious.net


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