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


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

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
Directions:
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