Spinach-Pear Salad with Mustard Vinaigrette Recipe
2 bunches fresh spinach
1 Bosc pear, cored and thinly sliced
59 milliliters water
30 milliliters balsamic vinegar
5 milliliters sugar
79 milliliters extra-virgin olive oil
8 milliliters stone-ground mustard
Salt and freshly ground black pepper, to taste
59 milliliters grated Parmigiano-Reggiano
Fill the sink about half way with cool water. Add the spinach and agitate, washing away any sand. Let stand for a few minutes then scoop out the spinach and spin in a salad spinner to dry. Remove any thick stems and tear any large leaves. In a large bowl, combine pear slices and spinach.
In a small bowl whisk together the water, balsamic vinegar, sugar, olive oil, mustard, and salt and pepper. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with parmesan cheese and serve.