Pear & Hazelnut Salad With Crystallized Ginger Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A beautiful fall salad for those Indian summer night. Believe this may have came from an old Sunset Magazine. Ingredients:
1/2 cup hazelnuts |
1/2 cup balsamic vinegar |
3 tablespoons honey |
3 tablespoons crystallized ginger |
2 lbs bartlett pears, fully ripe works best |
2 tablespoons lemon juice |
1 head butter lettuce, rinsed and dried |
Directions:
1. Spread hazelnuts in a shallow baking pan and toast in 350 oven until pale golden about 10 minutes. Let cool slightly, then rub off as much of skins as possible with your fingers. Chop nuts coarsely and set aside.
2. In small bowl, stir together vinegar, honey and ginger, set aside. Halve and core the pears, brush cut sides with lemon juice. Line plates with lettuce leaves, arrange pear halves, cut side up on lettuce. Spoon on dressing and sprinkle hazelnuts.
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