Tested till perfect Warm Pear and Hazelnut Salad
Warm Pear and Hazelnut Salad
Photography by Ryan Brook/TC MEDIA

Warm Pear and Hazelnut Salad

The crunchiness of toasted hazelnuts and creamy tang of blue cheese go perfectly with pears. This salad main can easily serve eight as a starter course. Be sure to use pears that are ripe but firm to the touch.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: January 2013

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspbutter
  • 2 2 firm ripe pearpears, (such as Bartlett), cored and cut in 1/4-inch (5 mm) thick slices
  • 3 tbsp 3tbspsherry vinegar
  • 1 tbsp 1tbsppacked light brown sugar
  • 3 tbsp 3tbspolive oil
  • 1 tsp 1tspDijon mustard
  • 1 tsp 1tspliquid honey
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 12 cups 12cupsbaby arugula leafbaby arugula leaves
  • 3-1/2 oz 3-1/2ozCambozola cheese, broken in chunks
  • 1/4 cup 1/4cupskinned toasted hazelnuthazelnuts
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Preparation

In skillet, melt butter over medium-high heat. Cook pears for 1 minute. Add 1 tbsp of the vinegar and brown sugar; toss to coat. Cook until fork-tender, about 2 minutes.

Meanwhile, in large bowl, whisk together olive oil, remaining vinegar, mustard, honey, salt and pepper. Toss with arugula. Divide among 4 plates; sprinkle with cheese, hazelnuts and warm pears.

Additional information :
Change It Up


Warm Apple and Hazelnut Salad
Substitute baby spinach for the arugula and tart apples for the pears.

Nutritional Information Per serving: about

cal 365 pro 7g total fat 29g sat. fat 10g
carb 22g dietary fibre 5g sugar 14g chol 37mg
sodium 551mg potassium 416mg

% RDI:

calcium 23 iron 12 vit A 27 vit C 20
folate 35
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