Ingredients

Serves 6

　　3 tablespoons olive oil, or to taste

　　2 large shallots, chopped fine (about 1/2 cup)

　　1/2 cup dried cranberries (about 2 ounces)

　　4 tablespoons Sherry vinegar, or to taste

　　3 tablespoons water

　　1 tablespoon sugar

　　1/2 cup hazelnuts (about 2 ounces), toasted lightly and skinned

　　1/2 teaspoon Dijon mustard

　　1 tablespoon hazelnut oil if desired

　　3 cups baby Bibb lettuce (about 3 medium heads)

　　2 cups frisée (about 2 ounces)

　　2 cups baby spinach or tatsoi (thick, spoon shaped Asian greens), about 2 ounces

　　

Step 1

In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.

　　

Step 2

In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.

　　

Step 3

In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.

　　

Step 4

In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.