feat: add Spinach Salad with Gorgonzola and Pear. Fixes #423.

cook/vegetarian/Spinach Salad with Gorgonzola and Pear.cook

@@ -0,0 +1,9 @@
+>> source: Cook's Illustrated
+>> serves: 4
+>> total time: 25 minutes
+
+Note: To make a smooth dressing, be sure the pear is completely ripe. Make sure to use baby, not curly, spinach here.
+
+Cut 1 @ripe Anjou pear{1} half into large chunks and place in #food processor{}. Add @red wine vinegar{3%Tbsp}, @shallot{1%Tbsp}, @Dijon mustard{1%tbsp}, @brown sugar{1%tsp}, 1/4 teaspoon @salt{1/4%tsp}, and 1/4 teaspoon @pepper{1/4%tsp} and process until smooth, about 15 seconds. With processor running, slowly pour in @canola oil{1/4%cup} and process until emulsified, about 30 seconds.
+
+Thinly slice remaining pear half crosswise, toss with @lemon juice{1%Tbsp}, and set aside. Toss @spinach{8%oz} and 1/2 cup dressing together in #large bowl{}. Season with salt and pepper to taste. Divide salad among individual plates and top each with @Gorgonzola{3%oz}, @walnuts{1/2%cup}, @pomegranate seeds{1/4%cup}, and sliced pear. Drizzle remaining 1/4 cup dressing over top. Serve.

dictionary.txt

@@ -482,3 +482,4 @@ Reine
 Saba
 Play-Doh
 unmelted
+Anjou

docs/vegetarian/spinach-salad-with-gorgonzola-and-pear.md

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+---
+comments: true
+tags:
+  - salad
+  - vegetarian
+---
+# :green_salad: Spinach Salad with Gorgonzola and Pear
+
+![Spinach Salad with Gorgonzola and Pear](../assets/images/spinach-salad-with-gorgonzola-and-pear.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 25 minutes |
+
+## :salt: Ingredients
+
+- :pear: 1 ripe Anjou pear
+- :wine_glass: 3 Tbsp red wine vinegar
+- :onion: 1 Tbsp shallot
+- :hotdog: 1 tbsp Dijon mustard
+- :maple_leaf: 1 tsp brown sugar
+- :salt: 0.25 tsp salt
+- :salt: 0.25 tsp pepper
+- :oil_drum: 0.25 cup canola oil
+- :lemon: 1 Tbsp lemon juice
+- :leafy_green: 8 oz spinach
+- :cheese_wedge: 3 oz Gorgonzola
+- :chestnut: 0.5 cup walnuts
+- :pear: 0.25 cup pomegranate seeds
+
+## :cooking: Cookware
+
+- 1 food processor
+- 1 large bowl
+
+## :pencil: Instructions
+
+!!! note
+
+    To make a smooth dressing, be sure the pear is completely ripe. Make sure to use baby, not curly, spinach here.
+
+### Step 1
+
+Cut 1 ripe Anjou pear half into large chunks and place in food processor. Add red wine vinegar, shallot, Dijon mustard,
+brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper and process until smooth, about 15 seconds. With processor
+running, slowly pour in canola oil and process until emulsified, about 30 seconds.
+
+### Step 2
+
+Thinly slice remaining pear half crosswise, toss with lemon juice, and set aside. Toss spinach and 1/2 cup dressing
+together in large bowl. Season with salt and pepper to taste. Divide salad among individual plates and top each with
+Gorgonzola, walnuts, pomegranate seeds, and sliced pear. Drizzle remaining 1/4 cup dressing over top. Serve.
+
+## :link: Source
+
+- Cook's Illustrated

mkdocs.yml

@@ -614,6 +614,7 @@ nav:
       - Quinoa and Veggie Power Bowls: vegetarian/quinoa-and-veggie-power-bowls.md
       - Ratatouille Provençale: vegetarian/ratatouille-provençale.md
       - Spicy Cashew Quinoa Salad: vegetarian/spicy-cashew-quinoa-salad.md
+      - Spinach Salad with Gorgonzola & Pear: vegetarian/spinach-salad-with-gorgonzola-and-pear.md
       - Sprouted Kitchen Lentil & Rice Bowls with Vegetable Kebabs: >-
             vegetarian/sprouted-kitchen-lentil-&-rice-bowls-with-vegetable-kebabs.md
       - Texas Potato Pancakes: vegetarian/texas-potato-pancakes.md