1. For the dressing, in a small bowel whisk together vinegar, mustard and sugar. Gradually whisk oil, whisking until incorporated. Season with salt and pepper to taste, set aside.
2. In a small skillet cook pecans over medium heat, stirring occasionally, until lighlty toasted (do not over brown). Remove from skillet and let cool.
3. In a large bowl combine spinach, pears and onion. Whisk dressing, and drizzle over spinach; toss to coat. Sprinkle with cranberries and pecans, and serve.
Approximately 235 calories per serving.
2. In a small skillet cook pecans over medium heat, stirring occasionally, until lighlty toasted (do not over brown). Remove from skillet and let cool.
3. In a large bowl combine spinach, pears and onion. Whisk dressing, and drizzle over spinach; toss to coat. Sprinkle with cranberries and pecans, and serve.
Approximately 235 calories per serving.
