Roasted Bean, Pear and Hazelnut Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A different salad from Vogue. Ingredients:
1 teaspoon dijon mustard |
1 garlic clove, crushed |
2 tablespoons red wine vinegar |
1/4 cup olive oil |
1/4 cup hazelnut oil (i used grapeseed oil) |
3 tablespoons cream |
salt and pepper |
3 pears |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
30 g caster sugar |
800 g beans, topped and tailed |
50 g hazelnuts, roasted peeled and chopped |
Directions:
1. For dressing:.
2. Combine mustard, garlic and vinegar, whisk.
3. Pour oils in slowly whisking all the time to emulsify.
4. Whisk in cream. Season.
5. For salad:.
6. Preheat oven to 180 degress celcius.
7. Halve pears and cut into thirds removing core.
8. Place in roasting dish in single layer and drizzle with some of the oil and red wine vinegar. Sprinkle with sugar.
9. Toss beans with remaining oil and place in separate dish in single layer.
10. Roast beans for 20 minutes and pears for 25 minutes.
11. Allow to cool.
12. Toss all in serving bowl with hazelnuts and dressing.
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