Baby Spinach Salad With Toasted Hazelnuts, Pear, And Parmesan

• 7 cups baby spinach (more or less), preferably organic
• 1 cup fresh parsley, coarsely chopped
• 1/4 cup shredded red cabbage-optional
• 1/2 cup hazelnuts, toasted in a 350u0b0F oven for appox. 5 minutes
• 1 organic pear, shaved with a vegetable peeler
• approx. 1/4 cup Parmigiano-Reggiano shavings (I use a vegetable peeler for this)
• your best olive oil and fresh lemon juice
• coarse sea salt and fresh ground pepper- to taste

1. Mix all ingredients (except cheese, olive oil, lemon juice, salt and pepper) in a medium-large bowl.
2. Compose salad on plates and arrange shaved parmesan on top. Drizzle with olive oil and fresh lemon juice. Sprinkle with a little course sea salt and fresh ground pepper if you like.

baby spinach, fresh parsley, shredded red cabbage, hazelnuts, pear, shavings, olive oil, salt

Taken from food52.com/recipes/3570-baby-spinach-salad-with-toasted-hazelnuts-pear-and-parmesan (may not work)