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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You can either toss this salad or serve it arranged on individual plates. If you are arranging it on plate, be sure to toss a small amount of dressing with pears to keep them from browning. Ingredients:
3/4 cup hazelnuts |
1/3 cup sherry wine vinegar or 1/3 cup cider vinegar |
1/3 cup hazelnut oil or 1/3 cup salad oil |
1 tablespoon dijon mustard |
3 (8 ounce) firm-ripe pears, rinsed |
4 quarts baby spinach leaves, rinsed and crisped (1 pound) |
1 cup crumbled blue cheese |
salt & freshly ground black pepper |
Directions:
1. In a 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, 5 to 10 minutes.
2. Pour onto a towel and let stand until cool enough to handle.
3. Rub nuts in towel to remove ay loose skins.
4. Lift nuts from towel and reserve; discard skins.
5. Coarsely chop nuts.
6. In a large bowl, whisk vinegar, oil and mustard to blend.
7. Cut pears lengthwise into quarters and core.
8. Cut quarters lengthwise into thin slices.
9. Drop slices into bowl and mix to coat with dressing.
10. (this step helps keep pears from browning) Add spinach and mix gently.
11. Sprinkle with blue cheese and roasted nuts and mix gently.
12. Add salt and pepper to taste.
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