Hazelnut and Pear Salad

Name: Hazelnut and Pear Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 5 teaspoons balsamic vinegar; 59 milliliters dried cherries; 1 garlic clove, halved; 118 milliliters crumbled Gorgonzola cheese; 79 milliliters chopped hazelnuts, toasted, divided; 59 milliliters olive oil; 0 teaspoons paprika; 1 medium pear, thinly sliced; 2 Tbsps chopped red onion, divided; 142 grams package spring mix salad greens; 1 teaspoons salt; 5 teaspoons sugar; 2 Tbsps water

Hazelnut and Pear Salad takes approximately 25 minutes from beginning to end. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 16g of fat, and a total of 208 calories. This recipe serves 6. It works well as an affordable hor d'oeuvre. Head to the store and pick up balsamic vinegar, cherries, pear, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Pear and Hazelnut Salad, Celery, Pear and Hazelnut Salad, and Gorgonzola Cheese Cups with Pear & Hazelnut Green Salad.

Instructions

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.

Ingredients you will need

Hazelnuts

Paprika

Vinegar

Garlic

Onion

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Food Processor

In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates.

Ingredients you will need

Greens

Onion

Equipment you will use

Bowl

Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.

Ingredients you will need

Hazelnuts

Cherries

Cheese

Pear

Equipment

Food Processor

Bowl

Ingredients

Servings:

5teaspoons

balsamic vinegar 59milliliters

dried cherries 1

garlic clove, halved 118milliliters

crumbled Gorgonzola cheese 79milliliters

chopped hazelnuts, toasted, divided 59milliliters

olive oil 0teaspoons

paprika 1medium

pear, thinly sliced 2Tbsps

chopped red onion, divided 142grams

package spring mix salad greens 1teaspoons

salt 5teaspoons

sugar 2Tbsps

water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Pedroncelli Signature Selection Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Pedroncelli Signature Selection Chardonnay

Rich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.