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

Ingredients

• ²/₃ cup hazelnuts, toasted (see Cook's Notes) and chopped
• 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
• ¹/₃ cup sweetened dried cranberries
• 1 cup thinly sliced red onion
• Freshly ground pepper
• 1 teaspoon kosher or sea salt
• 1 teaspoon sugar
• + 3 more ingredients
• • 2 teaspoons whole-grain mustard
  • 2 tablespoons balsamic vinegar
  • ½ cup extra-virgin olive oil

1. To make 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. 2. Place the onions in a medium bowl and cover with cold water. Let...

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