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. Per serving: 1750 Calories (kcal); 171g Total Fat; (84% calories from fat); 8g Protein; 61g Carbohydrate; 0mg Cholesterol; 606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 1/2 Fruit; 33 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1022 (90%)|
|Amt Per Serving||% DV|
|Total Fat 113.6g||151 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 32g|
|Cholesterol 0mg||0 %|
|Sodium 348.5mg||12 %|
|Potassium 361.9mg||10 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 18.9g|
|Protein 6.9g||10 %|
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Calories per serving: 1136
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