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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. âKaren 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:
1. 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.
2. In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates.
3. Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing. Yield: 6 servings.
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