Spinach, Pear, and Hazelnut Salad with White Balsamic Vinaigrette

I found out just a day ago... I passed my boards and now I'm an RN!! And it feels spectacular. A nursing degree doesn't get you much without a license. So I guess you could say I'm a real nurse now. Although an unemployed one. That's next on the to-do list. Get hired.

Over the weekend we celebrated my parents' birthdays. Brooke and I cooked them Sunday dinner and this salad started us off. The spinach, thinly sliced pears, and raw red onion are tossed in a light floral vinaigrette and finished off with sweet chewy cranberries and crunchy toasted hazelnuts. I was unable to find pre-blanched hazelnuts, so I used the method detailed below to removed the skins. (Don't leave them on- they taste bitter.) While not essential, the white balsamic vinegar and whole grain mustard really make a difference in this dressing. Both are milder than their counterparts and also add an aesthetic touch.

Spinach, Pear, and Hazelnut Salad with White Balsamic Vinaigrette

INGREDIENTS
6 oz. baby spinach
1 firm ripe Barlett or Bosc pear, thinly sliced
1/3 cup red onion, thinly sliced
2 Tbsp. sweetened dried cranberries
2 Tbsp. toasted* hazelnuts (filberts), chopped

White Balsamic Vinaigrette:
1 Tbsp. white balsamic vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. whole grain Dijon mustard (use less if you substitute regular Dijon mustard)
1/2 tsp. honey
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the vinaigrette, whisk vinegar, mustard, and honey in a small bowl. Slowly stream in the olive oil, while whisking constantly, to emulsify. Season to taste with salt and pepper.

2. In a large bowl, toss spinach, pears, and red onion with enough vinaigrette to lightly coat. Sprinkle with cranberries and hazelnuts and serve.

*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°F 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 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).

Serves 4.

(Adapted from Epicurious)