Fall Salad with Pear, Pomegranate and Orange Vinaigrette

For the dressing:
Mix all ingredients in a small food processor, slowly pouring in olive oil until emulsified. Or whisk vigorously by hand in a small bowl. Set aside.

For the salad:
Rinse quinoa under cold water for 1 minute. Add the olive oil to a pan, heat and add quinoa to the pan, toasting the quinoa for about 1 minute. The water will start to evaporate off the rinsed quinoa. Add the water and a few dashes of salt. Bring to a boil, cover and turn down heat to medium-low. Cook until quinoa is just tender, about 10–12 minutes. Drain and set aside.

Toast the hazelnuts, about 5 minutes at 350ºF. Set aside.

To plate the salad, divide greens and pear slices amongst salad plates. Lightly sprinkle with quinoa, hazelnuts, feta, pomegranate seeds (about 2 teaspoons of each is all you need). Add a drizzle of dressing, salt and pepper to taste.