Hazelnut and Pear Salad Recipe

Hazelnut and Pear Salad Recipe photo by Taste of Home

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My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. —Karen Kirsch, Saint Paul, Oregon

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Hazelnut and Pear Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

1/3 cup plus 1/2 cup chopped hazelnuts, toasted, divided
2 tablespoons plus 1/2 cup chopped red onion, divided
2 tablespoons water
4-1/2 teaspoons balsamic vinegar
4-1/2 teaspoons sugar
1/2 teaspoon salt
1 garlic clove, halved
1/8 teaspoon paprika
1/4 cup olive oil
1 package (5 ounces) spring mix salad greens
1 medium pear, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cherries

Directions

For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream.
In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates.
Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing. Yield: 6 servings.

Nutritional Facts 1 serving equals 272 calories, 22 g fat (4 g saturated fat), 8 mg cholesterol, 332 mg sodium, 18 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Hazelnut and Pear Salad in Country Woman April/May 2009, p34