Spinach-Pear Salad with Mustard Vinaigrette

2 Bosc pears, cored and thinly sliced
1 6-oz. package fresh baby spinach
3 T. water
2 T. balsamic vinegar
1 tsp. sugar
5 tsp. extra-virgin olive oil
1-1/2 tsp. stone-ground mustard
3/4 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 cup (1 oz.) shaved Parmigiano-Reggiano cheese

Combine pear slices and spinach in a large bowl. Combine water and next six ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.

Serves 12 (2/3 cup salad and about 1 tsp. cheese per person).

Sorry, source unknown.