Dressing1/4 cup extra-virgin olive oil1 tablespoons balsamic vinegar 1 teaspoon whole-grain mustard1/2 teaspoon sugar1/2 teaspoon kosher or sea saltFreshly ground pepper Salad 1/2 cup thinly sliced red onion3 tablespoons sweetened dried cranberries4 cups lightly packed fresh baby spinach leaves, stemmed if needed1 firm but ripe Bosc pear (do not peel), quartered lengthwise, cored, and cut into long, thin slices1/3 cup hazelnuts, toasted and chopped
For the dressing, combine all ingredients in a jar or container with a tight-fitting lid. Cover tightly and shake very well to blend. Taste and adjust the seasoning if needed. Set aside until ready to use. Note: The dressing can be stored in the refrigerator for up to a day, and taken out two hours before you prepare the rest of the salad.
Place the sliced onions in a medium bowl, cover with cold water and let stand for 30 minutes. This will help to crisp the onion and mellow any strong, raw onion flavor. Drain well and pat dry on paper towels.
In a small bowl, toss the cranberries with 1 tablespoon of the dressing to soften them. Let the cranberries rest for 20 minutes.
To assemble the salad, place the spinach, onions, and pears in a large bowl; reserve a few onions and pears to place on top for presentation. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Scatter the cranberries and hazelnuts over the top, add remaining slices of onions and pears. Serve immediately.To toast the nuts:Try to buy shelled hazelnuts without the papery skins. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot, to a clean kitchen towel and rub the nuts with towel to remove the skins. Unsalted cashews can be substituted for the hazelnuts, however they only need to toast for 8-10 minutes. The nuts can be toasted a day in advance and stored in an airtight container until ready to use.