Prep: 1. Mince thyme leaves. 2. Chop/cut radicchio, hazelnuts and pear. Make: 1. Whisk together balsamic vinegar, oil, thyme, salt, and pepper. 2. In a large bowl, mix spinach, radicchio, pomegranate seeds, hazelnuts, and pears with dressing. Serve.
Use hazelnut oil to amp up the toasted-nut flavor in this salad.