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

• 1/2 cup Extra Virgin Olive Oil
• 2 tbsp Balsamic Vinegar
• 2 tsp Whole Grain Mustard
• 1 tsp Sugar
• 1 tsp Kosher salt
• 1 pinch Ground Black Pepper
• 1 cup Thinly Sliced Red Onion
• 1/3 cup Sweetened Dried Cranberries
• 8 cup Baby Spinach Leaves
• 2 Firm Ripe Bosc Pears, Quartered lengthwise, do not peel
• 2/3 cup Toasted hazelnuts, can substitute with Cashew

1. To make dressing, combine olive oil, vinegar, mustard, sugar, salt, and pepper to taste
2. Place the onions in a medium bowl and cover with cold water.
3. Let stand for 30 minutes.
4. Drain well and pat dry.
5. In small bowl, toss cranberries with 2Tbs of dressing to soften.
6. Set aside for at least 20 minutes
7. Thinly slice pears
8. Place spinach, onions, and pears in a large bowl.
9. Coat evenly with dressing.
10. Garnish with cranberries and nuts.

olive oil, vinegar, grain mustard, sugar, kosher salt, ground black pepper, red onion, cranberries, hazelnuts

Taken from cookpad.com/us/recipes/331212-spinach-salad-with-bosc-pears-cranberries-red-onion-and-toasted-hazelnuts (may not work)