PACIFIC NORTHWEST SPINACH SALAD

Pacific Northwest Spinach Salad image

Provided by Beth Renzetti

Time 25m

Number Of Ingredients 13

DRESSING:
1/2 c extra virgin olive oil
2 Tbsp balsamic vinegar
2 tsp whole grain mustard
1 tsp sugar
1 tsp kosher or sea salt
freshly ground pepper
SALAD
1 c thinly sliced shallot
1/3 c sweetened dried cranberries
8 c lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 c hazelnuts, toasted and chopped

Steps:

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 stand for 15 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
3. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for 15 minutes or until ready to serve the salad.
4. 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. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.