Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 5 ounces baby spinach leaves (about 5 cups lightly packed)
• 1 firm ripe pear, cored and sliced
• 1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

Instructions

1. In a large bowl, whisk together the oil, vinegar, mustard, tarragon, salt, and pepper. Add the spinach leaves and toss to coat.
2. Divide the spinach among 4 serving plates. Place a quarter of the pear slices and walnuts on top of each salad.