Spinach, Fennel and Red Pear Salad | RICARDO

Ingredients

• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp (2.5 ml) honey
• 1 red pear, seeded and cut into thin wedges
• 6 cups (1.5 litres) fresh baby spinach (5 oz / 142 g)
• 1 bulb fennel, thinly sliced
• 1/4 cup (60 ml) pumpkin seeds, toasted
• Salt and pepper