Kate Heyhoe

Kate's Global Kitchen


Salad of Fresh Pear, Greens & Honeyed Hazelnuts

by Kate Heyhoe

Hazelnut Salad  

Preparation time: 15 minutes

Yield: 6 servings

Did you know...that in-shell hazelnuts are called just that: in-shellnuts. Shelled nuts are known as kernels.

Pear and bleu cheese is a classic flavor combination. Add honeyed hazelnuts for an unbeatable threesome.



  • 6 cups mixed greens
  • 2 ripe pears, cored and sliced (Bartlett, Red Bartlett, Comice, etc.)
  • Fresh lemon juice
  • 1/2 cup crumbled bleu cheese
  • 1 cup Honeyed Hazelnuts

Rub the cut edges of the pear with lemon juice. Divide the greens among six serving plates. Top with pear slices and bleu cheese. Drizzle with Pear Vinaigrette and sprinkle with Honeyed Hazelnuts.

Note: If using a beautiful pear like a Red Bartlett, the peeling may be left on. If using a less attractive fruit, it is best to peel before using.


Pear Vinaigrette

  • 2 ripe pear halves
  • 1 tablespoon lemon juice
  • 2 tablespoons white vinegar
  • 2 tablespoons hazelnut oil or light vegetable oil
  • 1 tablespoon honey
  • 1 teaspoon lemon zest

In food processor fitted with metal blade, chop pears with lemon juice. Add remaining ingredients and process until smooth, 30 to 60 seconds.


Honeyed Hazelnuts

  • 2 tablespoons butter
  • 1/4 cup honey
  • 1 cup whole toasted hazelnuts

In a small sauce pan, melt butter over medium heat. Add honey and cook until mixture turns a deep caramel color. Add nuts, stir to coat, and pour out onto parchment paper. Separate nuts with a fork and cool. Store in an air-tight container.

Note: For the dressing, the pear halves should be soft enough to easily pierce with a fork. If they are not, poach in a light syrup (1 cup water and 1/2 cup sugar) until they are softened. Canned pears may also be used.


About Hazelnuts



Recipe copyright 1998, by Kate Heyhoe. All rights reserved.

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