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Hazelnut and Pear Salad

 Hazelnut and Pear Salad
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
6 ServingsPrep/Total Time: 25 min.

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.

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Hazelnut and Pear Salad (continued)

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.