Bosc Pear Salad...

8 cups lightly packed baby spinach leaves, stemmed, rinsed, and dried
2 Bosc pears (do not peel), quartered lengthwise, cored and cut into long, thin slices
1/2 cup coarsely grated Parmesan cheese

Place the spinach and pears in a large serving bowl. Scatter the cheese on top.

Dressing:

1/2 cup extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tsp. whole-grain mustard
1 tsp. sugar
1 tsp. salt
Freshly ground black pepper

In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend the ingredients. Taste and adjust the seasonings.

When ready to serve, give the dressing a last-minute shake and pour over the salad. Toss gently to keep the pear slices intact, and serve immediately.