Spinach, Pear, and Walnut Salad Recipe | Epicurious

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