Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

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Ingredients

  • 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

    Description

    This Spinach Salad Speaks To All The Wonderful Autumnal Flavors Of The Pacific Northwest. The New Crop Of Bronzed Bosc Pears Is Piled High At The...

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