Dark's Kitchen
Serves 4, 1 1/2 C per serving

4 C fresh baby spinach, chopped
1 C endive, chopped
1 medium pear, cored, chopped
1/3 C pomegranate seeds
1 Tbsp shallots, minced
1 Tbsp sherry vinegar
1 Tbsp olive oil
1 Tbsp water
1/2 tsp Dijon Mustard
1/2 tsp honey
1/4 tsp salt
1/8 tsp black pepper


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

In a small airtight container, combine shallot, vinegar, oil, water, mustard, honey, salt, and pepper. Shake well.
Chopped Spinach and Pear Salad
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