3/4 pound spinach (and other greens such as arugula) torn into bite-size pieces
3 Anjou, Bosc, Bartlett or Comice pears
1/4 cup extra-virgin olive oil
1 tablespoon German mustard
1 teaspoon honey
1/4 cup white wine vinegar
1 red onion, thinly sliced
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
1. Chop one pear and slice the remaining two.
2. Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
3. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
4. Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.