Spinach Salad with Pears and Pecans

This recipe serves:  6

1 tablespoon finely chopped shallots
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon honey
pinch of salt
freshly ground black pepper

12 cups spinach leaves
2 Bosc pears
1/2 cup dried cranberries
1 tablespoon chopped, toasted pecans
For the vinaigrette:
1. In a small bowl, whisk the shallots, sherry vinegar, Dijon mustard, honey, salt and pepper together. Slowly whisk in the olive oil.

For the salad:
1. Place the spinach in a large salad bowl.

2. Core and slice the pears and toss them with the spinach and vinaigrette. Sprinkle with the dried cranberries and toasted pecans.

Serving Size: about 2 cups

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