A favorite of mine

This recipe comes from the book "Living Cuisine: The Art and Spirit of Raw Foods"

It is a delicious salad that is also good for you. It's a little sweet so it can satisfy that sweet craving you might be having. I'm going to type it out the way she has it in the book and put the changes I make to it in italics next to it.

Baby Spinach Salad with Bosc Pear and Pecans

1 firm bosc pear, peeled, cored, and sliced (I use 2 pears)
4 green onions, finely chopped (Sometimes I use a little more than 4)
1 teaspoon sun-dried sea salt
4 tablespoons organic extra-virgin olive oil
2 tablespoons apple cider vinegar
1 1/2 tablespoons balsamic vinegar (Optional) (I have never tried adding this before)
1 lemon, juiced
1 tablespoon raw honey or maple syrup (I usually use honey, and I don't think I have ever used raw honey)
1 pound baby spinach leaves (I find half a pound works just fine)
1/2 cup chopped parsley and cilantro leaves (I have never put these in b/c I don't like them)
1/3 cup chopped pecans
Fresh black pepper

Toss pear and green onions with sea salt, olive oil, vinegars, lemon juice, and honey or maple syrup. Allow to marinate for 5 to 10 minutes. Add baby spinach leaves, chopped herbs, and pecans, and gently toss with salad servers. Season with additional salt and black pepper if necessary. Serve immediately.