Photo: Ralph Anderson; Styling: Leslie Byars Simpson
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2 red pears, chopped
1 tablespoon lemon juice
3/4 cup dried apricots, cut into thin strips
3/4 cup dried figs, cut into thin strips
1/2 cup golden raisins
1 small purple onion, thinly sliced
1 cup diced jicama
1 (6-ounce) package fresh spinach leaves
1/2 cup coarsely chopped walnuts or pecans, toasted
1 (4-ounce) package crumbled Gorgonzola or blue cheese
Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.
Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.