4 spinach salad pears toasted hazelnuts Recipes

unsweetened pomegranate juice, fresh lemon juice, roasted hazelnut oil or extra-virgin olive oil, kosher salt, minced fresh thyme leaves, freshly ground black pepper, spinach leaves (about 2 lightly packed qts.), shredded radicchio (from 1 head ), pomegranate seeds, coarsely chopped toasted hazelnuts, firm-ripe bartlett pear

extra-virgin olive oil, balsamic vinegar, whole grain mustard, sugar, sea salt, fresh ground pepper, sliced red onion, dried sweetened cranberries, lightly packed fresh baby spinach leaves , stemmed if needed, firm but ripe bosc pears , quartered lengthwise, cored, and cut into long, thin slices (do not peel), hazelnuts, toasted and chopped

red onion thinly sliced, sweetened dried cranberries, lightly packed fresh baby spinach leaves stemmed if needed, firm but ripe bosc pears (do not peel) quartered lengthwise, cored, and cut into long, thin slices, hazelnuts or cashews toasted and chopped