Hazelnut and Pear Salad

Name: Hazelnut and Pear Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

1 each: 272 calories, 22g fat (4g saturated fat), 8mg cholesterol, 332mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 5g protein.

Originally published as Oregon Hazelnut & Pear Salad in Country Woman April/May 2009

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Sullenbarger

Nov 29, 2010

This was a fantastic salad. I made it with pecans because that is what I had and it was great. My whole family loved it!
food junkie

Jan 28, 2010

I used dried cranberries and goat cheese since I had those things.