- 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
In a large bowl, combine spinach, endive, pear and pomegranate seeds.
In a cruet or small airtight container, combine shallot, vinegar, oil, water, mustard, honey, salt and pepper; shake well.
Pour dressing over salad; toss until combined.
Serving size: 1 1/2 cups