CKT Pear Salad

CKT Pear and Avocado Salad
serves 6

1/4 of a medium shallot
1 d'Anjou pear - peeled and chopped
3 TBS red wine vinegar
6 TBS olive oil
s and p
2 d'Anjou pears - sliced
2 avocados - sliced
dressing (see above)

Place the shallot and pear in a food processor and pulse. Add the red wine vinegar and pulse; then through the top, slowly add the olive oil while running until smooth. Season with salt and pepper. 

Toss the dressing lightly with the spinach, pears, and avocados. Season with salt. 

Photo cred: Doreen Corrigan