PEAR SALAD WITH JICIMA AND SNOW PEAS-Heather

• 2 cups fresh snow peas
  2 ripe pears, peeled
  1 1/2 teaspoons fresh lemon juice
  1/2 small jícama, peeled
  2 cups fresh spinach leaves
  2 tablespoons balsamic vinegar
  1 teaspoon Dijon mustard
  1 garlic clove, minced
  1/2 teaspoon pepper
  2 tablespoons olive oil
  1 to 2 green onions, thinly sliced
  1 tablespoon chopped fresh basil
  3 tablespoons chopped pecans, toasted
• Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process. Cut lengthwise into 1/4-inch strips.
• Cut pears into 1/4-inch strips; toss with lemon juice. Cut jicama and spinach into thin strips.
• Whisk together vinegar and next 3 ingredients. Gradually add oil, whisking until mixture is well blended. Stir in green onions and basil. Chill 15 minutes.
• Combine vegetable strips and pear strips. Drizzle with dressing, tossing to coat; sprinkle with pecans. Serve immediately.