Spinach-Pear Salad

I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄2 cup olive oil
• 1⁄4 small onion
• 2  tablespoons parmesan cheese, grated
• 2  tablespoons cider vinegar
• 1⁄2-1  teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon dried basil
• 1⁄8 teaspoon pepper
• 1 (10 ounce) package fresh spinach
• 2  pears, peeled and thinly sliced
• 1⁄4 cup golden raisin
• 1⁄4 cup pecan halves, toasted

Directions

1. Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
2. Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.