Christmas Salad: pear, walnut, and snowy goat cheese

1 container (142g 3 5oz) of Fresh Attitude baby kale blend

1/2 cup 125ml Grenoble walnuts, whole

1/2 cup 125ml fresh goat cheese, crumbled

1/2 cup 125ml pear peeled and cut in wedges (can be replaced by pears in syrup)

4 tb sps. 60ml vegetable oil

1 tb sp. 15ml balsamic vinegar

1 tb sp. 15ml Dijon mustard

2 tb sps. 30ml maple sirup

Pink peppercorn, to taste

Salt and pepper, to taste

1. In a pan at medium heat, cook the Grenoble walnuts in 1 tb sp. of oil for about 2-3 minutes or until golden. Set aside.
2. Mix the Dijon mustard with the vinegar and the maple sirup in a small bowl. Gently wisp while adding the remaining oil until it has been all incorporated. Season with salt and pepper to your taste. Set aside.
3. In a big salad bowl, put the baby kale blend, grilled Grenoble walnuts and the pear. Add the dressing and make sure all the ingredients are mixed.
4. Serve the salad in each plate, then garnish with the crumbled cheese and the pink peppercorn, to taste.

You can replace the fresh goat cheese by feta cheese.