4 cups torn spinach
2 large Bosc pears, thinly sliced
2 tablespoon minced red onion
6 tablespoon balsamic vinegar
6 tablespoon water
2 tablespoon olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Place the spinach leaves on a large platter or individual salad plates. Arrange the pears on the spinach in a fan pattern. Sprinkle with the onions.
In a small bowl, whisk together the vinegar, water, oil, mustard and garlic. Drizzle over salad. Serve immediately.