Make this as the main course or as a side to complement your summer dish.

Ingredients:
1 cup candied walnuts 
1 small bag of baby spinach
½ cup dried cranberries
¼ cup gorgonzola cheese (or Feta)
1 large avocado
1 can of sliced pears
Lemon Fig Dressing:
1 Tbsp. Bellisari’s Blistered Jalapeno & Fig Spread
1/3 cup of vegetable oil
½ tsp. Dijon mustard
4 Tbsp. of fresh lemon juice
¼ tsp. of onion powder
¼ tsp. of salt
3 Tbsp. of white sugar
½ Tbsp. of poppy seeds

Directions:
Combine the Belllisari's Blistered Jalapeno & Fig Spread, mustard, lemon juice, onion powder, salt and sugar in a food processor and pulse until completely smooth. Gradually add the vegetable oil and continue to pulse. Stir in the poppy seeds. Wash and dry spinach and drain the pears. Add the candied walnuts and dried cranberries to the greens and pears and dice the avocado after removing the skin and pit. Toss all of the ingredients and cheese together with the dressing right before serving. If you need to make salad ahead wait until right before serving to put on dressing.

Adapted from a recipe from therecipecritc.com