For the Salad

• 1 package of baby spinach leaves
• 2 very thinly diced pears (good eating pears), skins on
• ½ lb cubed Swiss cheese

For The Nuts

• 2 cups chopped hazelnuts
• 4 tablespoons butter
• ¼ cup brown sugar
• 1 teaspoon fine sea salt

1.            Place the nuts on a flat baking sheet and put under the broiler for about 30 seconds, remove (Be careful – they can burn quickly).

2.            Heat the butter in a skillet; add the nuts, sugar and salt. Sauté for about 3 – 5 minutes, then remove from heat.

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For the Dressing>>

¼ cup red wine or champagne vinegar

½ cup Hazelnut oil

1 cup canola oil

2 tablespoons Italian seasoning

1 tablespoon dried parsley

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Assembly>>

Assemble all the salad ingredients except the nuts. Add salt and ground black pepper to taste.  Add nuts just prior to serving.  The warmth with just slightly wilt the spinach, making it both crisp and tender.  

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Prepare the dressing in a separate container, shake and serve.