In the container of a blender, combine the mustard, egg, honey, vinegar and lemon juice. Blend briefly to combine well. With the blender running, slowly drizzle a thin stream of olive oil into the vortex of the blender. When all of the olive oil is added, turn off the blender and store the vinaigrette in the refrigerator until ready for use.

Line a large baking pan with parchment and heat your oven to 400°F (204°C). Place the chicken pieces in the pan. Pour about ½ cup (120ml) of the vinaigrette into a separate bowl, and brush generously onto the chicken pieces. Season with salt and freshly cracked black pepper.

Place the pan in the oven and bake the chicken without turning for 45-50 minutes.

Before the chicken is finished cooking, place the remainder of the vinaigrette in a large microwavable mixing bowl. Heat on high for about 1 minute. Remove the bowl from the microwave and whisk the dressing until smooth. Add the fresh spinach, tossing to coat well. The heat from the dressing will cause the spinach to wilt, so don’t worry about the volume of the spinach.

Place the spinach in a bowl, and garnish with sliced pear or apple, onion slivers and freshly cracked black pepper. Serve alongside the chicken.