Spinach, Pear, and Endive Salad

• 2 tbsp red wine vinegar
• 1 tbsp honey
• ½ tbsp Dijon mustard
• 1/3 cup plus 1 tbsp olive oil
• salt and freshly ground black pepper
• 7oz (200g) baby spinach leaves, washed and dried
• 2 Belgian endive, leaves separated, cut into bite-sized pieces
• 2 firm, ripe pears, peeled and sliced
• 3 shallots, finely sliced

1. Shake the vinegar, honey, mustard, and oil in a jar until blended. Season with salt and pepper.

2. Place the spinach, endive, pears, and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.