RECIPES

Spinach Salad w/ Pears, Red Onions, Cranberries, and Toasted Hazelnuts


Ingredients

Dressing

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons whole-grain mustard

1 teaspoon sugar

1 teaspoon kosher or sea salt

Freshly ground pepper

1 cup thinly sliced red onion

1/3 cup sweetened dried cranberries

8 cups lightly packed fresh baby spinach leaves, stemmed if needed

2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices

2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped

Preparation

To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.