This salad with toasted pinenuts and oven dried pears is drizzled with a simple vinaigrette and shaved Ilha Branca (not unsimilar to Parmesan). Even though baby spinach leaves were called for, it turns out that red leaf lettuce is another perfect foil. Here is a closer view.
Serve the salad with good crusty bread. (I made one of our favourites from Maggie Glezer's book "Artisan Breads of America".) And sparkling wine goes perfectly with this.