Spinach, Pear, and Shaved Parmesan Salad

With all the cooking you’ll be doing, save yourself some time and buy the packaged, pre-washed and trimmed baby spinach. The greens stay fresh for several days in the refrigerator.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 8 cups lightly packed baby spinach leaves, stemmed, rinsed, and dried
• 2 Bosc pears (do not peel), quartered lengthwise, cored and cut into long, thin slices
• 1/2 cup (2 ounces) coarsely grated Parmesan cheese (see Cook’s Note)

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[ingredients-right]

• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons whole-grain mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• Freshly ground pepper

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Place the spinach and pears in a large serving bowl. Scatter the cheese on top. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]To make the dressing: In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend the ingredients. Taste and adjust the seasonings.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]When ready to serve, give the dressing a last-minute shake and pour over the salad. Toss gently to keep the pear slices intact, and serve immediately. Serves 8.[/step-item][/step-list-wrapper]

Cook’s Note
I prefer the taste of Parmigiano-Reggiano cheese and recommend using it for this salad. To coarsely grate the cheese, use either the coarse side of a box grater or the medium shredding disk of a food processor.

Excerpted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Text copyright © 2001 by Diane Morgan. Photos copyright © 2001 by John A. Rizzo.

Originally Published in Reader's Digest