Aunt Kim's Pear Spinach Salad

I first ate this recipe at my sister Kim's house. Her version, modified from the original recipe on epicurious.com, appears below. (The picture that appears on the right is from epicurious as well.)

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 black pepper, to taste

Combine the above ingredients in a jar with a tight-fitting lid. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside. This can made up to a day in advance and stored, covered, in the refrigerator. If refrigerated, remove at least two hours before serving salad.

Salad:
1 C. red onion, thinly sliced
1/3 C. sweetened dried cranberries
8 C. lightly packed fresh baby spinach leaves, stemmed if needed
2 Bosc pears, firm but ripe (unpeeled, cored, and quartered)
2/3 C. hazelnuts, toasted and chopped (see NOTE below)

1. Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. (This crisps the onions and takes away the raw onion taste.) Drain well and pat dry on paper towels. (This can be done up to four hours in advance. Set aside at room temperature.)

2. In a small bowl, toss the cranberries with 2 Tbsp. of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad. (This can be done up to four hours in advance. Set aside at room temperature.)

3. 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.

4. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates.

5. Scatter the cranberries and hazelnuts over the top. Serve immediately.

NOTE: Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375 degree oven. Toast for about 12 minutes until lightly browned.

If the nuts still have the skins on, transfer them while they're hot to a clean kitchen towel. (Use a clean towel that is old or that you don't mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins--they never come completely off.

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for the hazelnuts, for 8-10 minutes until lightly browned.

Nuts can be toasted up to 1 day in advance. Store at room temperature in an airtight container.