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Makes 1/2 cup dressing and 4 servings salad.
Dressing:
1/2 pear, diced
1 Tablespoon water
1 Tablespoon sherry vinegar
1/4 cup extra virgin olive oil
Salad:
4 large kale leaves, destemmed, and chopped
4 cups spinach leaves, chopped
1/2 pear, sliced
1/3 cup pecans, optional
1/4 cup (fresh or dried) cranberries, optional
zest from 1 lemon, optional
ground white pepper, optional
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 laerkin
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