Hazelnut Pear & Arugula Salad
|Whole hazelnuts||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Balsamic wine vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Ripe bartlett pears||2 Medium (Firm)|
|Lightly packed arugula sprigs||6 Cup (96 tbs), rinsed and crisped|
|Freshly ground pepper||To Taste|
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.