Pear and Spinach Salad with Parmesan Vinaigrette

Ingredients

• 1  anjou usa pear green
• 2 tablespoons balsamic vinegar 
• 6 servings pepper black freshly ground to taste
• 1 head butter red
• 0.5 cup olive oil extra virgin 
• 1 small bulb fennel 
• 1 teaspoon 1 small clove garlic grated finely chopped
• 2 tablespoons juice of lemon freshly squeezed
• 0.3 cup parmesan cheese freshly grated
• 0.8 teaspoon salt 
• 1 large bunch bag spinach 

Equipment

• bowl
• whisk
• peeler

Directions

1. In a small bowl, combine balsamic vinegar, lemon juice, and salt. Grate garlic clove into mixture and set aside.
2. Wash and dry spinach and lettuce leaves. Tear into bite-sized pieces and put in a serving bowl.
3. Cut fennel bulb in half and slice lengthwise as thinly as possible.
4. Cut the pear in half and core. Thinly slice.
5. Slowly pour olive oil into balsamic-lemon mixture, whisking constantly until the oil is fully incorporated.
6. Add Parmesan cheese and several grinds of black pepper.
7. Drizzle desired quantity of vinaigrette over greens and toss lightly to coat.
8. Add the pears and fennel with additional dressing and toss again to incorporate.
9. Use a vegetable peeler to add thin curls of parmesan cheese for garnish if desired.