2 tablespoon very finely minced shallot (1 small)
2 tablespoon rice wine vinegar
1 tablespoon country-style Dijon mustard or other grainy mustard
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3/4 cup olive oil
6 oz. baby spinach or torn spinach leaves, washed and dried
2 fresh Bartlett pears, cored, quartered and sliced crosswise
4 boneless, skinless chicken breasts, grilled and sliced
1/2 cup toasted walnuts
Place walnuts in single layer on baking sheet and toast about 5 minutes at 350 degrees, just until lightly browned. Cool completely.
To serve salad, toss croutons, walnuts, spinach and pears with vinaigrette in a large bowl.
Divide onto four individual serving plates and top with sliced chicken.
No Nutritional Information Available