1 pear, cored and thinly sliced
3 cups spinach leaves, divided
½ cup pomegranate seeds
¼ cup pecans, roughly chopped
2 oz blue cheese, crumbled
3 Tbsp Sherry Vinaigrette
1 quart-sized Mason jar
2 ½ Tbsp sherry vinegar
1 pinch salt
freshly ground black pepper, to taste
3 Tbsp olive oil
1. Place the pear slices in the bottom of the Mason jar. Layer 2 cups of the spinach on top of the pear, then add the pomegranate seeds, another 1⁄2 cup spinach, and the chopped pecans. Finish with the remaining 1⁄2 cup spinach and the blue cheese.
2. Make a small cup out of parchment paper at the top of the jar and pour in the vinaigrette dressing. Seal the jar and refrigerate until ready to use.
1. Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.