Instructions: For the dressing, place vinegar, shallots, garlic, gingerroot, mustard, orange juice concentrate, and black beans in a bowl. Whisk to mix together.

Slowly whisk in oil until emulsified. Season with chile flakes and soy sauce, set aside.

For the salad, heat oil in a large saute pan until very hot. Place mushrooms in pan and saute until tender, 2 to 3 minutes. Add pepper and onion and saute briefly, about 1 minute. Add about 1/2 cup dressing to the pan and heat just until the dressing comes to a boil. While dressing is heating, place cleaned spinach in a large bowl. Pour hot dressing over spinach and toss. Place on plates or a serving platter and garnish with fresh pear slices and pickled ginger. Serve immediately.

Serves four.

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