4 cups spinach, torn
2 large Bosc pears, thinly sliced
2 tablespoon red onions, minced
6 tablespoon balsamic vinegar
6 tablespoons water
2 tablespoon olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Place the spinach leaves on a large platter or individual salad plates. Arrange the pears on the spinach in a fan pattern. Sprinkle with the onions. In a small bowl, whisk together the vinegar, water, oil, mustard and garlic. Drizzle over salad.