3 tbsp (45 ml) olive oil

2 tbsp (30 ml) rice vinegar

1 tbsp (15 ml) lemon juice

1/2 tsp (2.5 ml) honey

1 red pear, seeded and cut into thin wedges

6 cups (1.5 litres) fresh baby spinach (5 oz / 142 g)

1 bulb fennel, thinly sliced

1/4 cup (60 ml) pumpkin seeds, toasted

Salt and pepper

In a large bowl, combine the oil, vinegar, lemon juice and honey. Season with salt and pepper. Add the pear and toss to coat.

Add the spinach and fennel. Sprinkle with the pumpkin seeds and toss well. Adjust the seasoning.

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