Chopped Spinach and Pear Salad with Sherry Vinaigrette

4 cup(s) fresh baby spinach, chopped (One 5-oz package)
1 cup(s) endive, chopped
1 medium pear(s), d’Anjou, ripe but firm, cored, chopped
1/3 cup(s) pomegranate seeds
1 Tbsp uncooked shallot(s), minced
1 Tbsp sherry vinegar
1 Tbsp olive oil
1 Tbsp water
1/2 tsp Dijon Mustard
1/2 tsp honey
1/4 tsp table salt
1/8 tsp black pepper

1. In a large bowl, combine spinach, endive, pear and pomegranate seeds.

2. In a cruet or small airtight container, combine shallot, vinegar, oil, water, mustard, honey, salt and pepper; shake well.

3. Pour dressing over salad; toss until combined.

4. Serving size: 1 1/2 cups