Instructions: 1. Trim and discard ends of onions. Cut onions into 2 inch lengths; then cut each piece lengthwise into slivers. Tear spinach into bite-size pieces. Place onions, spinach, and bell pepper in a large serving bowl, cover, and set aside.

2. Peel and core pears; slice thinly. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add pears and stir-fry until almost tender to bite (about 5 minutes). Lift pears from pan with a slotted spoon; transfer to a bowl and keep warm.

3. Crumble sausage into pan and stir-fry over medium-high heat until browned (5 to 7 minutes); add water, 1 tablespoon at a time, if pan appears dry. Add pears, vinegar, and fennel seed to pan. Stir gently to mix, scraping browned bits free from pan bottom. Immediately pour hot pear mixture over spinach mixture; toss gently but thoroughly until spinach is slightly wilted.

Makes 4 servings.

NOTES : Either Bartlett or Comice Pears, which are particularly sweet, would do nicely in this salad. You should use firm-ripe pears for best results.

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