Spinach Salad With Pears And Pomegranate

• Vinaigrette:
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salad:
• 1/2 medium red onion
• 1 medium ripe pear
• 1/2 teaspoon cider vinegar or freshly squeezed lemon juice
• 8 cups baby spinach leaves (about 8 ounces)
• 2/3 cup pomegranate arils

1. (makes 10 servings and about 1/2 cup vinaigrette, 1-1/2 teaspoon per serving)
2. Prep Time: 15 minutes
3. Combine vinegar, honey, and mustard in a nonreactive bowl or jar and set aside for about 5 minutes. Whisk in oil or add to jar, close lid tightly (if using a jar), and shake until well combined. Season with a pinch of kosher salt and a dash of pepper and set aside. Can be made up to 5 days ahead and refrigerated until ready to use. Shake or re-whisk before serving until evenly incorporated.
4. Slice onion into paper-thin slices and place into a small bowl. Halve pear, remove core and stem, and cut into paper-thin slices. Combine in bowl with vinegar and toss to coat. Set aside for at least 5 minutes before using.
5. To serve, divide spinach among serving plates then top with a scattering of pears and onions. Top each serving with about 1 tablespoon of pomegranate arils, drizzle with dressing, and serve.

vinaigrette, apple cider vinegar, honey, mustard, olive oil, salad, red onion, pear, cider vinegar, baby spinach leaves, pomegranate arils

Taken from www.epicurious.com/recipes/member/views/spinach-salad-with-pears-and-pomegranate-51572401 (may not work)