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

Go-to dinner-party salad

Spinach Salad with Pears, Cranberries, Red Onion, and Toasted Hazelnuts
From Epicurious

Ingredients:

1/2 C. Extra Virgin Olive Oil
2 T. Balsamic Vinegar
2 t. Mustard
1 t. Sugar
1 t. Salt
Freshly Ground Pepper
1 C. Red Onion, thinly sliced
1/3 C. Dried Cranberries
8 C. lightly packed fresh baby Spinach leaves, stemmed if needed
2 ripe Bosc Pears, quartered lengthwise, cored, and chopped
2/3 C. Hazelnuts, toasted and chopped (or Pecans, if you prefer)

Directions:

Place the onions in a medium bowl and cover with cold water.  Let stand for 30 minutes.  This crisps the onion and takes away the raw onion taste.  Drain well and pat dry on paper towels. 

For 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.  Add cranberries to allow to soften.  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.  Scatter the hazelnuts over the top.  Serve immediately.