Spinach-Pear Salad with Mustard Vinaigrette

 Spinach-Pear Salad with Mustard Vinaigrette

From Maggie Hills

 

2 Bosc pears, cored and thinly sliced

1 – 6 oz. package fresh baby spinach

3 TBL. water

2 TBL. balsamic vinegar

1 tsp. sugar

5 tsp. extra virgin olive oil

1 ½ tsp. stone-ground mustard

¾ tsp. salt

½ tsp. coarsely ground black pepper

¼ C. (I oz.) shaved Parmigiano-Reggiano cheese

 

Combine pear slices and spinach in a large bowl

Combine water and the next 6 ingredients (through pepper)

Stir with a whisk

Drizzle vinaigrette over salad and toss gently to coat

Sprinkle with cheese

Yields 12 servings (serving size 2/3 cup salad and about 1 tsp. cheese)