Spinach, Fennel and Red Pear Salad

Ingredients

• • 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