Pear, Hazelnut, and Blue Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To keep pears looking fresh once you've sliced them, dip slices in lemon water Ingredients:
1 cup whole hazelnuts in the skins |
8 cups mixed salad greens (such as red leaf, green leaf, bibb) |
2 ripe red bartlett pears, unpeeled and thinly sliced |
2 ripe green pears such as anjou, unpeeled and thinly sliced |
1 (4-ounce) package blue cheese, crumbled |
raspberry vinaigrette |
freshly ground pepper (optional) |
Directions:
1. Place hazelnuts in an ungreased 15 x 10 x 1 jellyroll pan. Bake at 350° for 12 to 15 minutes or until skins begin to split. Transfer hot nuts to a colander, and cover with a kitchen towel. Rub nuts briskly with towel to remove skins; chop nuts.
2. Combine salad greens, sliced pears, hazelnuts, and blue cheese in a large bowl; toss gently. Pour Raspberry Vinaigrette over salad just before serving; toss gently. Sprinkle with freshly ground pepper, if desired.
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