Salad of Fresh Pear, Greens & Honeyed Hazelnuts
by Kate Heyhoe
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.
- 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.
- 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.
Recipe copyright 1998, by Kate Heyhoe. All rights reserved.
This page created 1998