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Hazelnut Pear & Arugula Salad

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Hazelnut

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