Spinach and Pear Salad
Source: Cooking Light 10/01
2 tablespoons water
1 1/2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1 Bosc or Anjou pear, cut lengthwise into 15 slices
8 cups torn spinach
1/4 cup thinly sliced red onion
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.