Hazelnut Pear & Arugula Salad Recipe
Ingredients
| Hazelnuts | 1/3 Cup (16 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| 1/4 cup balsamic or red wine vinegar | ||
| 2 medium-size firm-ripe Bartlett or other pears | ||
| 6 cups lightly packed arugula sprigs, rinsed and crisped | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Place the nuts in a pie pan and bake in a 350° oven until fragrant and golden beneath skins (about 10 minutes), shaking pan occasionally.
Pour nuts into a wire mesh colander; set colander in a sink and rub nuts with a clean dishtowel to remove as much of skins as possible.
Lift out nuts and chop coarsely; set aside.
In a small bowl, whisk together oil and vinegar.
Cut pears in half lengthwise, remove cores, and cut each half into about 1/3-inch-thick slices.
Divide arugula equally among 6 salad plates.
Arrange pears decoratively over arugula.
Drizzle arugula and pears with dressing, then sprinkle hazelnuts evenly over salads.
Season to taste with salt and pepper; if desired, garnish with grapes.
Pour nuts into a wire mesh colander; set colander in a sink and rub nuts with a clean dishtowel to remove as much of skins as possible.
Lift out nuts and chop coarsely; set aside.
In a small bowl, whisk together oil and vinegar.
Cut pears in half lengthwise, remove cores, and cut each half into about 1/3-inch-thick slices.
Divide arugula equally among 6 salad plates.
Arrange pears decoratively over arugula.
Drizzle arugula and pears with dressing, then sprinkle hazelnuts evenly over salads.
Season to taste with salt and pepper; if desired, garnish with grapes.
Chef
