Spinach Salad with Asian Pear, Cranberries, Shallots, and Toasted Hazelnuts

1/2 cup Extra virgin olive oil
2 TBS Balsamic Vinegar
2 tsp Dijon Mustard
1 tsp sugar
1/2 tsp kosher salt
Pepper to taste
Salad:
1 thinly sliced shallot
1/4 cup dried cranberries
2 cups baby spinach leaves (not packed down)
1 firm ripe Asian pear (small one with thin skin is best)
1/4 cup toasted chopped hazelnuts

Instructions
Combine all the dressing ingredients in a jar with a tight fitting lid. Cover tightly and shake to blend. Taste and adjust as desired, set aside in the fridge.

Place the shallot in a medium bowl and cover with cold water. Let stand for 30 minutes. Drain well and pat dry on paper towels.

In a small bowl, toss the cranberries with 2 TBS of the dressing. Set aside at least 20 minutes until ready to serve the salad.

Place spinach, shallots and pear in a large bowl. Shake the dressing and pour a couple TBS over the salad. Toss to coat evenly. Divide into two portions and sprinkle cranberries and hazelnuts over the top. Serve immediately.