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For my fifth submission to the Whip It Up challenge, I made Spinach & Pear Salad with Dijon Mustard Vinaigrette. I followed the challenge’s “suggested theme” this week, which was Fresh Produce.

Although I’ve eaten a fair number of salads in my life, I’ve never added fruit and I’ve never made my own dressing. The dressing was very simple to put together — which was kind of surprising to me, actually. I guess I expected it to be more difficult. I liked the combination of the sweet and sharp tastes, due to a mixture of red wine vinegar and Dijon mustard, and I also liked the addition of the fruit. The salad was delicious and I could easily see myself making it again.

(Alterations I made to the recipe below: I halved the recipe, using just one pear and several handfuls of spinach leaves. I added sliced mushrooms and shredded red cabbage, and if I’d had some, I would have added some shredded carrots, and sliced green and red peppers, too. They would have been great for additional color.)

Spinach & Pear Salad with Dijon Mustard Vinaigrette

2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
2 pears, cored and sliced lengthwise
8 cups torn fresh spinach
1/4 cup red onion, thinly sliced

1. In a small bowl, whisk together the water, vinegar, olive oil, honey, Dijon mustard, and black pepper.

2. In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.

3. Add remaining dressing, spinach and onion and toss to coat.

Serves 4.