Pear and Hazelnut Salad with Oregon Blue Cheese
Ingredients:
4 cups Butter lettuce
For the Vinaigrette:
1 cup Roasted pear, ripe, peeled cored, chopped
1/4 cup Rice vinegar
1 teaspoon Granulated sugar
1/4 cup Hazelnut oil
To taste Salt and white pepper
2 Roasted pears, ripe (Red Bartlett, preferably), peeled
1/4 cup Hazelnuts, roasted, peeled, chopped
1/2 cup Oregon blue cheese
Method:
Wash and spin dry the lettuce, breaking the larger leaves into 4-inch (10.2 cm) pieces.
Add pear to blender along with rice vinegar, to prevent pear from browning. Add the sugar, salt, pepper, and hazelnut oil and puree until smooth.
Place the cleaned, torn lettuce in a bowl and lightly toss with some dressing.
Arrange the dressed lettuce on chilled plates.
Slice each pear in half and spoon out the cores. Lay the halves on a cutting board, flat side down, and slice each half on a bias into 7 or 8 even slices. Press the sliced pear halves lightly to fan them out and carefully transfer the pear fan to the lettuce.
Scatter hazelnuts and crumbled blue cheese over each salad and serve.
0 comments:
Post a Comment