Spinach and Pear Salad with Rosemary Vinaigrette

• 2 tablespoons red wine vinegarred-wine-vinegar
• 2 tablespoons rice vinegarvinegar
• 2 tablespoons vegetable brothvegetable-broth
• 1 1/2 tablespoons minced shallotsshallot
• 2 teaspoons white miso (fermented soybean paste)*
• 1 tablespoon chopped fresh parsleyparsley
• 1 1/2 teaspoons chopped fresh rosemaryrosemary
• 4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)spinach
• 4 teaspoons coarsely chopped toasted pecanspecan
• 2 ripe pears, unpeeled, cored, thinly slicedpear
• 1/4 cup crumbled blue cheese

1. 01Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
2. 02Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
3. 03*Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

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