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An easy, elegant, and festive salad for an any day meal or the holiday table.
Ingredients
Dressing
1/4 cup extra-virgin olive oil
1 tablespoons balsamic vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon sugar
1/2 teaspoon kosher or sea salt
Freshly ground black pepper
Salad
1/2 cup thinly sliced red onion
3 tablespoons sweetened dried cranberries
4 cups baby spinach leaves
1 Bosc pear unpeeled, quartered lengthwise, cored, and cut into long, thin slices
1/3 cup hazelnuts, toasted and chopped
Preparation
To prepare the dressing, whisk together the olive oil, vinegar, mustard, and sugar. Salt and pepper to taste.
For the salad, mellow and soften the onion by soaking the slices in a bowl of cold water for 20 minutes. Drain and pat them dry with a paper towel. Put a few aside to garnish the top of the salad.
In a medium bowl combine the spinach, onions, and most of the pear slices. Reserve a few for the top of the salad. Whisk the dressing to recombine and then pour over the salad. Toss the salad to make sure everything is evenly coated. Sprinkle on the toasted hazelnuts and the cranberries. Add the reserved pear slices and onions.
Serve immediately.
This salad is delicious as it is, but you could add some soft goat cheese or a blue cheese for more depth and decadence.
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