December 22, 2010

Spinach, Pear and Parmesan Salad

This is a great salad to serve during the holidays.

8 cups fresh baby spinach
2 Bosc pears, quartered lengthwise, cored, and thinly sliced
2 oz. Parmesan or Parmigiano-Reggiano cheese, shaved
2 Tbsp. balsamic vinegar
1 Tbsp. whole-grain mustard
1/2 cup extra virgin olive oil

Combine spinach, pears, and cheese. For dressing whisk together vinegar, mustard, 1 tsp. each sugar and salt, and 1/4 tsp. freshly ground black pepper. Whisk in oil. Drizzle on salad and pass remaining. Makes 8 servings.