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Hazelnut Pear & Arugula Salad

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  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
  Salt To Taste
  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.

Recipe Summary

Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1221 Calories from Fat 595

% Daily Value*

Total Fat 68 g104.3%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 794.6 mg33.1%

Total Carbohydrates 135 g45%

Dietary Fiber 39.8 g159.1%

Sugars 80.5 g

Protein 46 g92.1%

Vitamin A 683.7% Vitamin C 365.2%

Calcium 237.7% Iron 132.8%

*Based on a 2000 Calorie diet

Hazelnut Pear & Arugula Salad Recipe