Spinach Pear and Parmesan Salad with Balsamic Mustard Dressing

This salad is really easy, and could be made really beautiful with a little careful pear-placement. I tend to go right in for chaotic salads, but you could make something quite pretty out of this one.

For the dressing, whisk together

3 parts olive oil
1 part balsamic vinegar
.5 tablespoon whole grain mustard
1 tsp brown sugar
a dash of salt

(These are my preferred ratios, and probably makes enough for two servings, however give it a shot and adjust to meet your own needs and tastes)

Drizzle this over
2 bartlett pears, sliced very thin, length-wise (one per person)
1.5-2.5 cups baby spinach per person

Once dressed, toss in half a cup of freshly grated parmesan (though not pictured here, shaved parmesan "petals" make for a sharper, more assertive parmesan presence that is super delicious. Saputo Parmesan Petals are my flowery cheese source of choice!).

Serve immediately
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