Spinach Salad w/ Pears, Cranberries, Red Onion, & Toasted Hazelnuts

Ingredients

Dressing

• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar (I prefer drops of Stevia instead)
• 1 teaspoon salt
• Freshly ground pepper

Salad

• 1/2 cup thinly sliced red onion (raw or sautéed!)
• 1/2 cup sweetened dried cranberries
• 8 cups lightly packed fresh baby spinach leaves, stemmed if needed (can sub red and/or green leaf lettuce)
• 2 firm but ripe pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
• 2/3 cup hazelnuts, toasted and chopped (any nut works well)

 

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.                          
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Adapted from epicurious.com