Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinaigrette

• 3 tablespoons olive oil, or to taste
• 2 large shallots, chopped fine (about 1/2 cup)
• 1/2 cup dried cranberries (about 2 ounces)
• 4 tablespoons Sherry vinegar, or to taste
• 3 tablespoons water
• 1 tablespoon sugar
• 1/2 cup hazelnuts (about 2 ounces), toasted lightly and skinned
• 1/2 teaspoon Dijon mustard
• 1 tablespoon hazelnut oil if desired
• 3 cups baby Bibb lettuce (about 3 medium heads)
• 2 cups frisee (about 2 ounces)
• 2 cups baby spinach or tatsoi (thick, spoon shaped Asian greens), about 2 ounces

1. In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown.
2. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes.
3. Transfer mixture to a bowl and cool to room temperature.
4. In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes.
5. Transfer nuts to a plate and cool.
6. In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste.
7. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
8. In a large bowl toss greens with just enough dressing to coat and divide among 6 plates.
9. Sprinkle salads with cranberry mixture and hazelnuts.
10. Serve salad with soup as a main course or align as a first course.

olive oil, shallots, cranberries, sherry vinegar, water, sugar, hazelnuts, mustard, hazelnut oil, baby spinach

Taken from www.epicurious.com/recipes/food/views/toasted-hazelnut-salad-with-dried-cranberries-and-hazelnut-vinaigrette-14282 (may not work)