Recipe adapted from Diane Morgan
1/2 cup olive oil (I used extra virgin)
2 tablespoons balsamic vinegar
2 teaspoons whole grain mustard
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 cup thinly sliced red onion
1/3 cup dried cranberries
8 cups baby spinach
2 Bosc pears (ripe but firm), unpeeled, quartered, cored and sliced
2/3 cup cashews, toasted
Mix vinegar, mustard, sugar, salt and pepper. Slowly whisk in olive oil till emulsified. Taste and adjust seasonings. Set aside.
Soak onion slice in ice water for about 30 minutes to remove the sharp taste.
To assemble, place spinach, onions and pears in large bowl. Toss with dressing, the divide among serving plates. Top each with cranberries and cashews.