This is AWESOME. Easy, sweet, and I'll bet kids who don't like salads will wolf this down. www.usapears.com *This recipe is from The Thanksgiving Trable: Recipes and Ideas to Create Your Own Holiday Tradition, by Diane Morgan, published by Chronicle Book. Text copyright Diane Morgan 2001. 8 cups lightly packed baby spinach leaves, stemmed, rinsed, and dried 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, cut into long, thin slices ½ cup (2 ounces) coarsely grated Parmesan cheese (see cooks Note) Dressing: ½ cup extra-virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons whole-grain mustard 1 teaspoon sugar 1 teaspoon salt Freshly ground pepper Directions Place the spinach and pears in a large serving bowl. Scatter the cheese on top. To make the dressing: In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper, to taste. Cover tightly and shake vigorously to blend the ingredients. Taste and adjust the seasonings. When ready to serve, give the dressing a last-minute shake and pour over the salad. Toss gently to keep the pear slices intact, and serve immediately.